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Author Notes: I first had fruit salsa, served over grilled fish, at a restaurant in British Columbia, and fell in love. I don't remember where I got the idea to combine my absolute favorite fruit--nectarines--with my absolute favorite herb--mint--but I'm so, so glad I did. Serve this over grilled fish steaks for a gourmet summertime treat. —ieatthepeach
Makes about 4 cups
large firm nectarines, pitted and diced
red, orange, or yellow bell pepper, seeded and diced
jalapeno pepper, seeded and minced very fine
large red onion, diced
tablespoon fresh mint, chopped
Juice of 1 lime
Salt to taste
- Combine all ingredients in a bowl and mix thoroughly. Refrigerate for at least an hour before serving, to give all the flavors time to meld.
- This recipe was entered in the contest for Your Best Dish in the Raw