A fruity, sweet and sour relish that is great with grilled or pan-fried chicken breast and white rice. This might work with firm-fleshed peaches, too. You can substitute the dried ginger with fresh.
- 2 medium nectarines
- 1⁄2 red bell pepper
- 2 small scallions, white and light green parts
- 1⁄8 teaspoon ground ginger (sub with 1/4 t fresh ginger, peeled and minced)
- 1 teaspoon liquid honey
- 1 pinch salt
- 2 teaspoons cider vinegar
- 1⁄8 teaspoon sugar, to taste (or more)
- 1 pinch pepper
- 1 tablespoon fresh basil, minced
- Note: If you sub fresh ginger for the dried, warm it together with the honey.
- Wash and dry nectarines and bell pepper, cut nectarines from pit. With a potato peeler thinly peel the pepper ( this works good only with fresh plump peppers, but it makes for a much nicer texture of the dish). Cut peppers and nectarines in 1/8-1/4 inch dice. Wash and trim scallions, cut into 1/8 inch rings.
- Warm honey in a small pot over medium low heat. Add nectarines, scallions and bell pepper and cook for 2 minutes, stirring frequently.
- Add all the other ingredients, adjust taste and put in a serving bowl. Serve cold or slighly warm with chicken and rice.