The Nectarine Salsa went down well last night, so here’s the recipe I used.
I made far too much, so perhaps halve it… or not, it’ll keep a day or two in the fridge and probably improve… and that makes me think, it’d do no harm to make it in the morning to use in the evening – gets a job out of the busy hour or so before a barbeque begins.
3 Nectarines – chopped small – how small depends on how chunky you like your salsa.
8 tomatoes – scoop out the seeds and juice or the salsa gets too runny.
Chillies – chopped small – number and type to your taste, but I used 2 quite mild ones.
The best part of a bunch of fresh coriander leaves, chopped quite small.
Fresh Black pepper.
Juice of half a lime.
Tomato Ketchup – a very good squeeze – as much as you think matches your salsa.
There is plenty of room to fancy this up a bit, and using the best ingredients will be rewarding – vine tomatoes, a fancier ketchup, like Reggae Reggae sauce, or a sun dried tomato sauce.