This salsa will work with any stone fruit, but nectarines
are my favorite. They’re usually sweet, even when still a bit firm, which I
prefer texturally over a perfectly ripe price of fruit. Having said that, if
you do have a few peaches to use up this summer, this is something to keep in
mind.
As I said in my closing arguments at the end of the video,
if you think fruit salsa is just too weird, then you need to be reminded that
tomato, a fruit, is the most popular salsa ingredient of all time. I rest my
case…again. Hope you give this a try soon. Enjoy!
Ingredients for about 2 cups Nectarine Salsa:
*Note: everything here is “to taste,” so adjust accordingly.
1 cup finely diced nectarine
1/3 cup finely diced onions
1/2 cup finely diced red bell pepper
2 tbsp finely diced jalapeno pepper
1 tbsp chopped cilantro
2 tsp olive oil
1 tbsp fresh lime juice
1/2 tsp salt, plus more to taste
pinch cayenne
pinch freshly ground black pepper
14 comments:
This looks great. What do you think of adding a can of rinsed black beans? I'm going to make tonight with the skirt steak I have planned.
Sounds good to me!
I LOVE IT!!! I absolutely love it when you make recipes "to taste!!!" The recipe Nazis go Psychotic! :D:D:D
Chef John,
I've noticed that when you put plastic wrap over something, to marinate/allow flavors to meld, you push the plastic down toward the food ... sometimes snuggly around it.
Is there an advantage to this? I've always pulled it taught, over the container rim. But, that's only from habit. I'm an old dog, but I can learn a new trick, if necessary.
Why trap all that air, when you can have the plastic right against the food? Usually doesn't matter, but for some things this technique can prevent oxidation, drying, etc.
I love fruit in Salsa! One of my favorite dishes is a Chile Mango Chicken at Chili's Restaurant and now that I see how easy this is to make I will save myself a bundle of money by making this at home!
I love salsa in the spring time - and nectarines are my favorite fruit. This food wish just made my day!!
So now I have to watch an ad before seeing your videos. Gee thank, Chef.
You realize that with no ads to pay for making the videos, there are no videos, right?
OK. I make excellent chili. So I made Chef John's chili the day before a house party to allow the flavors to meld over night and to make sure it tasted good. I trusted Chef John and made a huge batch of his chili with four pounds of 97% lean ground beef and two large onions. I pulverized (in a coffee grinder) 6 each whole de-seeded dried New Mexican and ancho chiles to use as my chili powder. I used smoked paprika which I increased along with all the other spices except for the cumin, which I don't like so much, and the cocoa powder, which stayed at one teaspoon. I wasted just one Negro Modelo beer. I used 2 tins each of unrinsed Mexican spiced red beans and unrinsed Mexican spiced black beans and beef broth. I also used two tins of Mexican spiced stewed tomatoes which I crushed, and two whole de-seeded and diced green poblano peppers. I cooked the chili as instructed and I served it the next day which was yesterday. We topped grilled Kosher franks and tortilla chips with the reheated chili, grated cheese, minced onion and creme fraiche. We had butter-honey soaked fresh baked corn bread and had a chili cheese dog party! It was crazy by 4:20. I had people fighting over the left overs. My favorite chili recipe uses cubed pork or beef, never, ever includes beans, and takes two days to make right. This is the best quick "sloppy chili" (a complement!) I've ever made. Thank you Chef John.
Wonderful over grilled steak, and surprisingly good over vanilla ice cream! Thank you!
Would this be good with grilled salmon? Making soon!
Having this with CJ's Father's Day flank steak tomorrow.....WHICH IS CANADA DAY!
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