Summer

Nectarine-Mint Salsa

July  2, 2013
Author Notes

I adore nectarines, and when I get tired of just eating them out of hand, this is what I do with them. It makes a divine topping for grilled fish or turkey burgers. —ieatthepeach

  • Makes about 4 cups
Ingredients
  • 3 large firm-ripe nectarines, pitted and diced
  • 1 red, orange, or yellow bell pepper, seeded and diced
  • 1/2 small red onion, diced
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon chopped fresh mint, or to taste
  • 1 tablespoon freshly squeezed lime juice (about 1 lime's worth)
In This Recipe
Directions
  1. Combine all ingredients in a large mixing bowl, and toss to combine. Refrigerate for at least 1 hour, and up to 12 hours (overnight), before serving.

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