NECTARINE SALSA
A refreshingly sweet and tangy blend. Especially good when cooked on the grill and served with a mild fish such as tilapia. If you are grilling fish, the salsa can be cooked on the grill at the same time and served over the fillets.
Provided by STELLY
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 94.6 calories, Carbohydrate 22.8 g, Fat 0.5 g, Fiber 2.7 g, Protein 1.8 g, Sodium 488.8 mg, Sugar 17.8 g
CHEF JOHN'S NECTARINE SALSA
I've always loved the marvelous contrast between a hot, smoky piece of meat, and a cold, fruity salsa; and this version featuring nectarines did not disappoint. In fact, the only thing that pairs better with this fresh fruit salsa is a basket of crispy tortilla chips.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
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.
Nutrition Facts : Calories 33.4 calories, Carbohydrate 4.5 g, Fat 1.7 g, Fiber 0.9 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 195 mg, Sugar 2.8 g
HAM SANDWICH WITH NECTARINE SALSA
Mix the savory with the sweet in this Ham Sandwich with Nectarine Salsa recipe. Featuring onions, cilantro and dressing, you'll love the marriage between all of the flavors found in these pita pockets. You've never had nectarine salsa or a ham sandwich like this before!
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings, 1 filled pita half each
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients.
- Place pitas in single layer on microwaveable plate. Microwave on HIGH 30 sec.
- Fill with lettuce, ham and nectarine salsa.
Nutrition Facts : Calories 170, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 25 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
NECTARINE SALSA
This is a variation on a nectarine salsa a local pick-your-own farm sells. They printed their recipe in the local paper a few years ago, to their detriment, since I now make my own instead of buying theirs! Jalapeno pepper is optional. Ever since the time I got some on my bare hands and couldn't wear my contact lenses for two days, I've been leery of them, and this tastes fine with or without it. Obviously it will have more of a kick with it. You can also substitute lemon juice for the lime juice. I've also used peaches or pineapple in this. My husband and I have been known to devour this in one sitting. It tastes even better if you put it in the fridge and let the flavors mingle, provided you've the patience to wait that long.
Provided by Sonata
Categories Sauces
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.
Nutrition Facts : Calories 65.3, Fat 0.5, Sodium 0.5, Carbohydrate 15.7, Fiber 2.5, Sugar 11.3, Protein 1.6
TOMATO-AND-NECTARINE SALSA
Minced jalepeno pepper adds some heat to this fruit salsa.
Categories easy healthy recipes veggie recipes vegetable recipes eggplant recipes pepper recipes
Yield 1
Number Of Ingredients 7
Steps:
- Coarsely chop the nectarine and tomato. Add onion, cilantro, olive oil, lime juice and jalepeño. Mix to combine. Serve as a dip with chips or spooned over grilled fish.
PORK CHOPS WITH NECTARINE SALSA
My special pork dish has so much flavor and is a snap to prepare. A sweet, fruity salsa perfectly balances the spicy rub that coats the pan-fried chops. —Bonnie Bufford, Nicholson, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 6 ingredients. Rub over both sides of pork chops. In a large nonstick skillet, cook pork chops in oil over medium-high heat until juices run clear, 5-6 minutes on each side. Remove to a serving platter and keep warm., In the same skillet, combine salsa and spreadable fruit. Bring to a boil. Reduce heat; cook and stir over medium heat for 1 minute. Stir in nectarines, cilantro and oregano; cook until heated through, 2-3 minutes. Serve with pork.
Nutrition Facts : Calories 246 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 279mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
NECTARINE SALSA
Categories Condiment/Spread Sauce Fruit Herb Pepper No-Cook Fourth of July Nectarine Summer Gourmet
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.
SOUR CHERRY AND NECTARINE SALSA
Provided by Justin Rashid
Categories Condiment/Spread Onion Pepper Appetizer No-Cook Quick & Easy Cherry Nectarine Summer Chill Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in nonreactive bowl and stir well. Cover and refrigerate for at least an hour to allow flavors to meld. Serve with grilled chicken, pork, and other meats or with corn chips. Keeps for several days refrigerated.
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- Meanwhile, in cup, place chopped red onion; cover with cold water and let sit 10 minutes. (This will take some of the sharpness out of the raw onion.) In medium bowl, stir together remaining salsa ingredients: chopped nectarines, chopped red pepper, finely chopped jalapeño, lime juice, chopped cilantro, and 1/4 teaspoon salt; set aside.
- In small bowl, combine tarragon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.
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- Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil.
- Brush the cooking grates clean. Grill the salmon, flesh side down first, over direct high heat, with the lid closed, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets over and continue cooking to your desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and the flesh, and transfer the fillets to serving plates, leaving the skin on the grate. Serve warm with the salsa.
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- Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil. Brush the cooking grates clean. Grill the salmon, flesh side down, over direct high heat, with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets and cook them to your desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and the flesh, and transfer the fillets to serving plates. Serve warm with the salsa.
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- In a bowl, combine nectarines, red onions, Jalapeno peppers, cilantro, lime juice, olive oil, salt, cayenne pepper and ground pepper. Toss to combine.
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- Combine marinade ingredients in a large bowl: brown sugar (2 tablespoons), chili powder (1 tablespoon), garlic (1 tablespoon), salt (1 teaspoon), cumin (1 teaspoon), pepper (1/2 teaspoon), olive oil (2 tablespoons), and lime juice (2 tablespoons). Mix well. Add chicken and stir to thoroughly coat. Cover and refrigerate for an hour or two. Thread chicken pieces onto 8 (12-inch) metal skewers.
- Combine salsa ingredients except the avocado: nectarine (2 cups), red bell pepper (1/2 cup), red onion (1/4 cup), cilantro (2 tablespoons), salt (1 teaspoon), and lime juice (2 tablespoons). Mix well. Gently stir in the avocado.
- Preheat the grill to medium-high. Cook the chicken kebabs for about 6 minutes per side or until the chicken is cooked through. Serve with the salsa!
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