MASUMOTO PEACH-NECTARINE SALSA
1 large yellow-fleshed peach (or 2 medium), diced*
2 medium nectarines, diced*
1/2 bunch fresh cilantro, chopped
1/2 red bell pepper, diced
1/2 red onion, diced (green or yellow onions may be substituted)
1 jalapeno pepper, seeded and finely diced
Juice of 1 lime
Salt, pepper and chili powder to taste
Gently toss the peach, nectarines, cilantro, bell pepper, onion and jalapeno pepper. Drizzle with lime juice and lightly season with salt, pepper and chili powder to taste.
Refrigerate for 20 to 30 minutes before serving.
*You may also use only peaches or only nectarines (if you have just one type of fruit), adjusting quantities accordingly.
SERVING SUGGESTIONS:
- Serve with grilled chicken breast, salmon, or your favorite other grilled or broiled fish.
- Or, if you want to turn this salsa into a salad, add any of the following ingredients and layer on a bed of organic lettuce: diced cucumber, jicama, mango or papaya.
Makes 6 servings
Source: Slow Food Nation's Come to the Table: The Slow Food Way of Living by Katrina Heron
1 large yellow-fleshed peach (or 2 medium), diced*
2 medium nectarines, diced*
1/2 bunch fresh cilantro, chopped
1/2 red bell pepper, diced
1/2 red onion, diced (green or yellow onions may be substituted)
1 jalapeno pepper, seeded and finely diced
Juice of 1 lime
Salt, pepper and chili powder to taste
Gently toss the peach, nectarines, cilantro, bell pepper, onion and jalapeno pepper. Drizzle with lime juice and lightly season with salt, pepper and chili powder to taste.
Refrigerate for 20 to 30 minutes before serving.
*You may also use only peaches or only nectarines (if you have just one type of fruit), adjusting quantities accordingly.
SERVING SUGGESTIONS:
- Serve with grilled chicken breast, salmon, or your favorite other grilled or broiled fish.
- Or, if you want to turn this salsa into a salad, add any of the following ingredients and layer on a bed of organic lettuce: diced cucumber, jicama, mango or papaya.
Makes 6 servings
Source: Slow Food Nation's Come to the Table: The Slow Food Way of Living by Katrina Heron
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