Nectarine Salsa

Name: Nectarine Salsa
Cuisine: British
Ingredients: 1 ripe tomato, deseeded and cut into 5mm dice; ½ small red onion, finely diced; Juice of 1 lime; 1 small serrano or jalapeño chilli, halved, deseeded, membrane removed and finely diced; 1 small serrano or jalapeño chilli, halved, deseeded, membrane removed and finely diced; Small bunch of coriander, tough stalks removed and roughly chopped; 3-4 sprigs of mint, stalks removed and chopped; ½ tsp caster sugar; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 nectarines, pitted and cut into 5mm dice

Preparation info

Serves
4-6
as an accompaniment

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

This zingy salsa is wonderful with meaty barbecued fish, chicken or lamb. Leave the tomato out if you like, and play with your seasonings until you have exactly the combination you like. A little more mint? More coriander? Less chilli? Spring onions instead of red ones? It’s entirely up to you.

Ingredients

2 nectarines, pitted and cut into 5mm dice
1 ripe tomato, deseeded and cut into 5mm dice
½ small red onion, finely diced

Europe
United Kingdom
Side dish
Vegan
Gluten-free

Method

In a medium-sized bowl, mix together all of the ingredients and season with a good pinch of salt and a few grinds of pepper. Leave for 10 minutes for the flavours to mingle, but serve fairly promptly after that so each ingredient still shines through.