I love summers. Doesn't it feel like this summer is going by so fast? Anyway, this is the perfect summer accompaniment for grilled or sauteed fish, fish tacos or alone with chips. You can easily substitute peaches for nectarines in this recipe. I just prefer to have nectarines around the house because I'm allergic to the fuzzy skin of peaches. This recipe is a pretty large batch of salsa so if you are only making it for yourself or only two people, you should consider halving the recipe. Mat and I just eat a lot and that is why I'm made so much.
Adapted from The Art of Simple Food
Makes 3 cups
Boil a pot of water
Dip 4 ripe nectarines in the water for 10 to 15 seconds
Peel the skin with your hands and if the skin does not come off easily, put the nectarine back in boiling water and wait another 15 seconds or so and try again
Cut the nectarines in a medium dice and remove the pits (be careful not to cut yourself because they are really slippery!)
1 small red onion, diced fine
2 jalapeno peppers, diced fine and seeds removed
1 1/2 tbs lemon juice
3/4 tsp salt
4 tbs chopped cilantro
Adjust the seasoning if needed
I used metal tongs to dip the nectarines in the boiling water and take them out.
The skin of the nectarine should come off really easily as shown in the picture below. If this does not happen for you, put it back in boiling water and try again.
I used half white and half yellow nectarines. They look so naked!
I used the salsa to complement orange roughy fillets that I quickly sauteed on a very hot pan. You can use any white fish like mahi mahi, halibut, chilean sea bass, or whatever looks good in the seafood department of the grocery store. The sweet, cool salsa complements the savory, warm fish so well. You have to try it! This one does not disappoint.