Summertime should be fun, exciting, and filled with memories you can take with you. It is a time for being out and about having thrilling adventures and learning something new with family and friends.
When I was young, my mom taught me how to bake cakes and pastries, make dips and cook different dishes during summer since that was the when I had the time to sit down and watch her do her thing in the kitchen.
One of the dips I really like making, since then until now, is the Nectarine Salsa. It is sweet, tangy and a tad spicy so a great compliment to grilled and fried fish.
Nectarine FAQ
- Nectarines are of the same specie as the peach. Except for the fuzz present in peaches, nectarines and peaches are almost identical.
- Although the same as peaches, nectarines contain more potassium and vitamin C than peaches.
- Just like peaches, nectarines are classified according to color (White and Yellow flesh) and the pit adherence to the flesh (clingstones, freestones and semi-freestones).
How to make Nectarine Salsa
Prep Time: 10 mins
Cook Time: 10 mins
Ready In: 25 mins
Yields: 2 servings
Ingredients
- 2 nectarines, pitted and chopped
- 1/4 medium red onion, finely chopped
- 1/4 cup balsamic vinegar
- 1 teaspoon white sugar
- 1/2 teaspoon dried cilantro
- 1/2 teaspoon kosher salt
- freshly ground black pepper to taste
Directions
- In a bowl, mix the nectarines, onion, vinegar, sugar, cilantro, salt, and pepper. Allow to sit 5 minutes.
- In a skillet over medium heat, cook and stir the nectarine mixture 10 minutes, until onion and nectarines are tender and lightly browned. Serve with seafood or chips.
