Nectarine Salsa

Nectarine Salsa with tangy lime dressing is a fruity side dish you’ll love with crisp tortilla chips or over grilled pork, chicken, or fish. Make a huge batch and expect it to be gone in seconds!

If you go through my recipes, you’ll probably notice that I post a lot of fruit salsas. There’s just something about diced fruits doused in a tangy lime dressing that I can’t get enough of. 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, we have a growing list on the blog, including Kiwi Mango and Strawberry Salsa, Watermelon Salsa, Cantaloupe Cucumber Salsa, and Berry Salsa with Honey Lime Dressing. And any list is incomplete without this refreshing medley of fragrant nectarines, onions, cilantro, spicy peppers, and freshly-squeezed citrus juice that’s like a party in your mouth!

Ingredient notes

• Nectarines– choose fruits that are ripe but still firm. They’ll hold their shape when diced and not turn into mush when mixed with the other ingredients.
• Jalapeno peppers– keep the seeds in if you want a bolder kick or swap with sweet peppers for a kid-friendly dish.
• Red onions– for extra color and crunch
• Cilantro– adds a bright, citrusy note
• Lime juice– brightens flavors and balances the spiciness and richness of the ingredients
• Olive oil– enhances flavor and creates a velvety emulsified consistency.
• Cayenne pepper– for a punch of smoky heat
• Salt and pepper– season to taste

How to make nectarine salsa

• Wash the produce well to remove any grit or dirt. Drain any excess moisture. Dice the fruit and onions into uniform sizes.
• Combine in a bowl and dress with lime juice and olive oil. Season with cayenne pepper, salt, and pepper. Toss to distribute evenly.
• Chill in the refrigerator for about 20 to 30 minutes to allow flavors to meld.

Serving suggestions

Whether you are hosting a backyard barbecue or simply craving a delicious snack, this easy nectarine salsa recipe makes a great appetizer or side dish.

• Serve it in a large bowl as a dip with crispy tortilla chips.
• Spoon over grilled fish or chicken breast for a refreshing contrast to the rich meats.
• Top pork carnitas or fish tacos to add a fruity vibe.
• Toss a few spoonfuls into a green salad or a rice bowl for a healthy, tasty mix-in.
• I’m even known to eat it with cottage cheese. Weird pairing, I know, but unexpectedly delicious.

Storage instructions

• As with most fruit salsas, it’s best consumed freshly made for optimal taste and texture. Nectarines are high in water content and will continue to release juice and soften as they sit.
• Transfer leftovers in a container with a tight-fitting lid and refrigerate for up to three days. While still safe to eat, the salsa will be mushy and watery. It does not freeze well.
• To refresh, drain any excess pooled liquid and give it a good stir.

More salsa recipes

Homemade Salsa Verde

Texas Caviar Dip

Homemade Pico de Gallo

Easy Guacamole Dip

Did you make this? Be sure to leave a review below and tag me @OnionRingsAndThings on Facebook and Instagram!

5 from 5 votes

Nectarine Salsa

Nectarine salsa is your new favorite side dish! With juicy nectarines, sweet onions, cilantro, and jalapenos in a tangy lime dressing, you'll love it with crisp corn chips or grilled fish, chicken, and pork!

Prep Time: 15 minutes mins

Total Time: 15 minutes mins

Author: Lalaine Manalo

Course: Appetizer

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4 Servings

Ingredients

• ▢ 4 nectarines pitted and diced
• ▢ 1 small red onion, peeled and diced
• ▢ 2 Jalapeno peppers seeded and minced
• ▢ 1/2 bunch cilantro stemmed and chopped
• ▢ 2 limes
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon salt
• ▢ 1/4 teaspoon cayenne pepper
• ▢ 1/4 teaspoon pepper

US CustomaryMetric

Instructions

• 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.

Notes

There is no need to peel the nectarines! The skin is smooth and edible, and will add color and texture to the salsa.

Nutrition Information

Serving: 106g, Calories: 109kcal, Carbohydrates: 18g, Protein: 1g, Fat: 4g, Sodium: 583mg, Potassium: 342mg, Fiber: 3g, Sugar: 12g, Vitamin A: 665IU, Vitamin C: 20.5mg, Calcium: 15mg, Iron: 0.5mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”