Nectarine Salsa with plump nectarines, onions, cilantro, and jalapeno peppers in a tangy lime dressing. This fruity side dish is delicious with crisp tortilla chips or over grilled pork, chicken or fish. Make a huge batch and expect it gone in seconds!
If you go through my recipe index, you’ll probably notice that I post a lot of fruit salsas. I don’t know what it is about diced fruits doused in a tangy lime dressing, but I can’t get enough of them. I am obsessed with the stuff! Give me a hefty bowl of these delicious fruit concoctions along with a handful of crisp tortilla chips and I’d happily call it lunch.
As proof of this love affair, here is a growing list of the fruit salsas I have on the blog so far:
- Kiwi Mango and Strawberry Salsa
- Watermelon Salsa
- Cantaloupe Cucumber Salsa
- Berry Salsa with Honey Lime Dressing
And the latest addition, nectarine salsa!
Southern California weather has been unbearable lately. I am just plain miserable from how hot, sticky and stifling our afternoons get. But as much as I can’t wait for this season to be over, I’d hate to see to all the summer produce go. I may not like the sordid heat, but I sure am having a blast with the many varieties of fruits and vegetables available. I love how my all-time favorites such as watermelons and berries are at their best.
Summer is decidedly the perfect time to enjoy fruit salsas as they are undoubtedly more delicious when the fruits used are at their sweetest and juiciest. And any list of summer fruit salsas is undoubtedly incomplete without the refreshingly sweet and tangy nectarine salsa. Chock-full of fragrant nectarines, onions, cilantro, spicy peppers, and freshly-squeezed citrus juice, it’s like a party in your mouth!
Nectarine Salsa is addicting served with crisp chips as an appetizer, and equally amazing piled over grilled pork, chicken or fish. I’m even known to eat it with cottage cheese. Weird pairing, I know, but expectedly delicious. 🙂
- 4 nectarines, pitted and diced
- 1 small red onion, peeled and diced
- 2 Jalapeno peppers, peeled and diced
- 1/2 bunch cilantro, stemmed and chopped
- 2 limes, juiced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- In a bowl, combine nectarines, red onions, Jalapeno peppers, cilantro, lime juice, olive oil, salt, cayenne pepper and ground pepper. Toss to combine.
- Cover bowl with film and refrigerate for about 20 to 30 minutes to allow flavors to meld.