We like to serve this fresh salsa with grilled fish, chicken, or pork, or as a dip for tortilla chips.
Recipe information
Total Time
1 1/4 hr
Yield
Makes about 2 cups
Ingredients
3 ripe large nectarines (1 to 1 1/4 lb total), pitted and chopped
1/2 cup chopped white onion
2 tablespoons fresh lime juice
2 teaspoons finely chopped fresh serrano chile, including seeds
1 teaspoon finely chopped fresh cilantro
1 teaspoon sugar
1/4 teaspoon salt
Preparation
Stir together all ingredients and let stand at room temperature, stirring occasionally, 1 hour, to allow flavors to develop.
