Ingredients
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1 cup finely diced nectarine
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½ cup finely diced red bell pepper
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⅓ cup finely diced onions
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2 tablespoons finely diced jalapeno pepper
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1 tablespoon chopped fresh cilantro
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1 tablespoon fresh lime juice
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2 teaspoons olive oil
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½ teaspoon salt, plus more to taste
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1 pinch cayenne pepper
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1 pinch freshly ground black pepper
Directions
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Combine nectarine, bell pepper, onions, jalapeño pepper, and cilantro in a medium bowl. Stir in lime juice, olive oil, salt, and cayenne pepper. Cover the bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour.
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Stir in black pepper before serving. Add a pinch more salt if needed.
Chef's Notes
You can use any stone fruit in this salsa, but nectarines are my favorite.
I like to use slightly firm nectarines because I prefer their texture, and they're usually sweet enough.
Nutrition Facts (per serving)
33 | Calories |
2g | Fat |
5g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 33 | |
% Daily Value * | |
Total Fat 2g | 2% |
Saturated Fat 0g | 1% |
Sodium 195mg | 8% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 3% |
Total Sugars 3g | |
Protein 1g | 1% |
Vitamin C 20mg | 22% |
Calcium 6mg | 0% |
Iron 0mg | 1% |
Potassium 98mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.