Hi again and welcome to the salsa hour. Last week my love for salsa knew no bounds, and it looks like the thought carried over to this week because here is another delicious entry to sprinkle over nachos, smear over enchiladas, or maybe just dump from the bowl right into your mouth when your loved ones have their backs turned. What? It’s salsa, right? It’s better than licking all of the chocolate cake batter out of the bowl. Mmm. Although now that I think about it………….Sorry, I was in another place for a moment.
Back to the here and now. Back to salsa!
This week’s salsa is a little different. I absolutely adore fruit salsas. There’s something about the mixture of spicy and sweet that makes me want to do some kind of interpretive dance of joy. Pineapple, mango, watermelon: they’re all wonderful in salsa. (Just a side note: I hardly ever have watermelon salsa. The watermelon doesn’t make it that far. It is far and away my absolute favorite fruit. I gorge myself on the stuff. Seriously. I’m the person that has half a watermelon for supper. No. Not joking.)
Today’s salsa features the lovely nectarine. When do nectarines ever get the love? When do people say “Let’s make some nectarine jam,” or “My favorite fruit is the nectarine,” or buy crates of them to gobble up the way you do sometimes with peaches? Is that just me? Anyhoo, the unassuming nectarine is gettin the love today, and much deserved. Although, if you have peaches, I’m sure they would be wonderful in this salsa too. (Hopefully the nectarines didn’t just hear me say that.)
This salsa also features cucumber, which is so nice and refreshing. Add it to any summertime salsa and immediately you’re ready to break out the floppy hat and sandals. The cool of the cucumber (wasn’t trying to make that joke) juxtaposed against the spicy jalapeno is like a condiment happy dance. So get out there and start dancin’!
I think this would be lovely on top of a salad with grilled chicken, or just gobbled up with tortilla chips. That’s what I’m doing!
Til next time!
- 3 medium nectarines, chopped into small pieces
- ½ a medium cucumber, chopped into small pieces
- 1 jalapeno, minced (or more, if you really want to bring the heat)
- ⅓ cup cilantro, diced
- The juice of a half of a lemon (or lime)
- 1 garlic clove, minced
- Dice your fruit and veggies and combine them all in a medium bowl. Stir in lemon juice. Serve with tortilla chips, on fish or regular tacos, or on top of grilled meat.