White Nectarine Salsa

A white nectarine salsa with a subtle sweetness, earthy flavours and just a hint of spice. Excellent with fresh tortilla chips or served on chicken or fish.

I didn’t use to make much in the way of salsas or dips/spreads. But looking at my archives, it seems that their existence has really increased in the last year. I mean, I did plenty of lemon curd, the occasional marmalade or chutney, and hummus but not a lot of other savory things. Not having many people in a household means that you just don’t go through that much, so unless you can preserve it for a month or two, most recipes make too much.  But a few versatile spreads are nice to have on hand to add to a slice of bread with an egg when you’re rather tired.

I’m not fan of hot spicy things. It completely wipes out the rest of the flavours for me. I would rather taste my food than have my epithelial cells toasted. Yes, yes, many people say that spicy adds to the flavour, but not for me. So this is a mild salsa. The flavours are about the nuances of the sweet, earthy, sharp ingredients, with just a hint of spice. You can add more spice by including the jalapeno ribs and seeds and adding a bit more, but I would implore you to try it with less first to appreciate the other flavours.

And totally unrelated, but I finally got a good quality image of Brun doing her amusingly exasperating trick of opening the kitchen drawers and climbing in. Yes, she can open every drawer and cupboard in the kitchen. Creates a bit of chaos sometimes. I love my little monsters, but they can be very much in the way. At least she didn’t try to eat the cilantro while I was photographing it. For once.

Print Pin

White Nectarine Salsa

Servings 1 pint

Ingredients

• 4 med/550g white nectarines just ripe, not soft
• ¼ med/100g red onion
• 2/80 g jalapenos
• ¼ + 2 tbs/14g fresh cilantro leaves
• ½ tsp salt
• 1 tbs/15ml lime juice

Instructions

• Slice nectarines off the pit into medium/large chunks. Dice the red onion.
• For a milder salsa, slice the jalapenos, removing the seeds and ribs before dicing. For a spicy salsa leave the seeds and ribs in.
• Combine nectarines, onion, jalapenos, and salt in a food processor. Blend until coarse. Taste and add more jalapeno if necessary for your taste.
• Add cilantro and lime juice and continue processing until finely minced. Best served the same day.