Have you seen Ingredient, a cooking magazine for children ages 6-12 (and their adult sous chefs)? My husband Ted and I sent a gift subscription to our nine-year-old granddaughter Sabina, and we ordered a subscription for ourselves, too, so we can cook together even though we don't live nearby. In the January issue, we learned a lot about jalapeño peppers: how they got their name, how hot they are on the Scoville Unit scale, how to temper the heat, and how to make a simple fruit salsa. Our granddaughter, an adventurous (and vegetarian) eater, loves salsa; she'll probably enjoy hers with tortilla chips, but we're having ours with grilled chicken. Fruit salsas are delicious with fish or shellfish, beef or quesadillas, and the bright tang of lime and cilantro will bring the taste of summer into your kitchen, even when you're grilling outdoors in your mittens.
Jalapeño nectarine salsa fresca
Adapted from Ingredient Magazine, this recipe makes 2 cups of salsa.
1 jalapeño pepper, minced
2 ripe large nectarines, diced (no need to peel them)
2 ripe large plum tomatoes, cut in half, seeds removed, and diced (no need to peel)
1 Tbsp diced onion
1 clove garlic, minced
1 Tbsp minced cilantro
1-1/2 tsp fresh lime juice, or to taste
1-1/2 tsp rice vinegar or seasoned rice vinegar
Coarse sea salt, to taste (start with 1/2 tsp)
Combine all ingredients in a mixing bowl, and toss to coat everything with the liquids and salt. Cover and refrigerate for at least one hour, or overnight. Taste again before serving, and adjust seasoning with more lime juice or salt, to taste.
Serve with fish or chicken, or with quesadillas.
More recipes in The Perfect Pantry:
Salsa and shrimp stuffed avocado
Slow cooker Cuban-style ropa vieja
Tequila-lime flank steak with grilled cherry tomato salsa
Black bean and shrimp quesadillas
Other recipes that use these pantry ingredients:
Pumpkin polenta with tomatillo-avocado salsa, from Gluten-Free Goddess
Mexican hot dogs with pineapple salsa and chipotle mayonnaise, from Homesick Texan
Mango salsa with red bell pepper, from Kalyn's Kitchen
Grilled blackened salmon with pineapple mango salsa, from For the Love of Cooking
Spicy peach and cucumber salsa, from Willow Bird Baking
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