Number Of Ingredients 10 Steps:
Combine nectarines, bell pepper, onions, jalapeno pepper, and cilantro in a bowl. Stir in lime juice, olive oil, salt, and cayenne pepper. Cover bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour. Before serving, stir in black pepper. Add a pinch more salt, if needed. Note: 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.
Time 50m Yield 6 Number Of Ingredients 10 Steps:
Combine nectarines, bell pepper, onions, jalapeno pepper, and cilantro in a bowl. Stir in lime juice, olive oil, salt, and cayenne pepper. Cover bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour. Before serving, stir in black pepper. Add a pinch more salt, if needed.
Time 15m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Mix all ingredients in a small bowl. Chill (optional). Serve with tortilla chips or as an accompaniment to fish.
Yield Makes about 2 cups Number Of Ingredients 7 Steps:
Stir together all ingredients and let stand at room temperature, stirring occasionally, 1 hour, to allow flavors to develop.
