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February 27, 2011

Jalapeño nectarine salsa fresca recipe {vegan, gluten-free}

Jalapeno nectarine salsa fresca

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.

Jalapeno nectarine salsa fresca

Jalapeño nectarine salsa fresca

From the pantry, you'll need: limes, onion, garlic, rice vinegar, sea salt.

Adapted from Ingredient Magazine, this recipe makes 2 cups of salsa.

Ingredients

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)

Directions

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.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:

Peach salsa
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

Comments

This looks and reads delicious! Looking forward to trying it.

Sounds delicious! Probably just a few drops of Green Tabasco would be enough heat for me.

What a great idea, a magazine for budding cooks!

Jen, I hope the colors and flavors brighten your day.

Kalyn, green Tabasco would be great in this. I'd probably add it instead of substituting!

Pam, I'm so impressed by this magazine. It's well written, well illustrated, and really is designed to hold the interest of the young audience. I think it would be great for parents, teachers, and young-at-heart adults, too.

Nothing like a bright fruit salsa to brighten a cold winter day. I'd imagine that this could be good on soooo many things.

What a great gift idea - I bet you could do the same with any hobby-specific magazine!

I've never heard of that magazine but what a wonderful concept! I'll have to look into sending it to my cousin (who will hopefully convince my aunt to cook more often!!). This looks like a very kid-friendly recipe.

another one of your famous fresca recipes?

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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