WOW! What a great summer for nectarines. I ended up coming home with over 30 pounds gifted to me from my neighbors at the farmer's market. Slightly overwhelmed, I began to get process the stone fruits and cut them into a pot for jams, compotes and more! As I was putting the fruit on the stove, I realized I needed to make something fresh with the fruit as well. Hence, the nectarine salsa was created. We ended up using this on all sorts of meals (breakfast scrambles, rice and bean dishes, appetizers...), yet our favorite was serving the salsa on top of grilled salmon. I'm curious to see what dish inspires you to top it with this tasty salsa...
6 nectarines (chopped into 1 inch pieces)
1/2 C Tomatoes ( chopped into 1 inch pieces)
2 Serrano peppers
1/2 C white onion
2 garlic cloves
Juice from 1 lime
2 Tbsp. Olive oil (Julia's good medicine cilantro infused)
1 Tbsp. Balsamic Vinegar (Julia's Good Medicine Cilantro Blueberry)
1/2 Tbsp. Mayan Thunderbird Sea Salt (Julia's Good Medicine)
1/2 tsp. Cumin
1/2 tsp. Paprika
Salt and pepper to taste
Chop everything and put into a bowl. Stir it up and eat fresh or let the juices infuse for 30 minutes to an hour before eating.
Serve on top of baked or grilled salmon, steak or in fish tacos