This fruity, spicy salsa can be served on chips, grilled or roasted meat, fish in or top a bunch of greens.
- 1 cup dice apricot
- 1 cup diced nectarine
- 1⁄2 cup diced red pepper
- 1 jalapeno, minced
- 1 clove garlic, minced
- 1 tablespoon plump raisins
- 1 1⁄2 ounces minced onions
- 3 tablespoons fresh cilantro or 3 tablespoons parsley, chopped
- 1 teaspoon crushed coriander
- 1 teaspoon dried basil or 3 fresh basil leaves, chopped
- 1 lime, juice of
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon cracked pepper
- Mix all ingredients together and chill 1 hour
I made this tonight to serve with Bourbon-Glazed Pork Chops, Bourbon-Glazed Pork Chops. IT was excellent - very light for summer, but still packs a little heat. Loved the heat of the jalapenos with the sweetness of the nectarines and rasins. The only change I made was to use 2 cups nectarines and no apricots, my husband has difficulty with apricots. :\ I used cilantro instead of parsley and the dreid basil. Very easy and just wonderful with this marinated grilled meat. Will make again, maybe with lime grilled chicken next time. Thanks, Rita, for a winner.
My salsa guy enjoyed this and used it as a salad topper instead of dressing. He even ate it straight from the bowl! However, you've got to love cilantro to like this salsa (and he does) as its flavor really does come through quite intensely. He couldn't taste the jalapeno though. I used crushed coriander seeds and dried apricots since fresh are not available.