… A Bright Fruit and Veggie Salsa!
With summertime grilling just on the horizon, I thought it was time to start playing with fresh fruits and vegetables again. When it’s hot outside, barbecues are in order. But to cool things down a little, I like to pair those grilled meats with a fresh salsa. You probably thought I only knew how to put salsa on Mexican food, right? Nope. I like how fresh salsas enhance the grilling flavors and create a delicious contrast of heat to cool, spicy to sweet, that make burgers, hot dogs, and grilled chicken and fish more interesting.
If you can pick fresh ingredients straight from your garden, the flavors are incredible. Mr. DF and I used to bask in our passions of tending our 90×60-foot garden. We’ve grown fresh corn, peppers, cucumbers, gourds and pumpkins, carrots, peas (my absolute favorite), green beans, tomatoes, a variety of herbs, strawberries, raspberries, and some I’m sure I’ve forgotten. It was 11-13 years ago. We tilled (with a walk behind tiller), weeded, and watered everything by hand for two years. Then our elbows were shot! The gardening stopped but the memories are some of my fondest. So now I get the freshest ingredients I can – sometimes from farmer’s markets, sometimes from a grocer.
I’ve found that regardless of where I get my fresh ingredients, homemade salsa still beats jarred salsa every time when you’re looking for those bright, crisp, distinct flavors. This recipe marries fresh, sweet corn right off the cob, ripe and juicy nectarines (with the nutritious skins still on), spicy jalapeno pepper, cooling cucumber, and a bit of sharpness from the red onion. All of these flavors are then “perked up” with a splash of bright and bold lime juice.
This salsa only takes a few minutes to make and can be served immediately. However, making the salsa at least 30 minutes prior to serving allows time for the flavors to play nicely together and enhance one another. Simply store the salsa in the fridge while flavors are blooming. Because this salsa uses only fresh ingredients, it’s best to use it up within three days. That way fresh stays fresh.
Gluten-free Dairy-free Soy-free Fresh Nectarine Corn Salsa
Prep time: 15 minutes
Cook time: 30-60 seconds
Chill time: 30+ minutes (can be served immediately but chilling allows flavors to bloom and combine.
Makes: 3-4 cups
2 ears fresh corn-on-the-cob
2 ripe nectarines
1 jalapeno, seeded* and stem removed
1 Persian cucumber – Persians don’t require peeling but can be peeled, if you prefer
¼ red onion, skin removed
juice of half of a lime
salt and pepper, to taste
Cut corn kernels off of cobs and place kernels on a large plate. Heat in microwave for 30-60 seconds. Transfer to medium bowl.
Cut nectarines in half and remove pits. Trim any firm pit skin off and discard. Finely dice nectarines and place in bowl with corn.
Dice jalapeno as finely as possible without mashing it. If you want a hotter salsa, add seeds to salsa. For a milder flavor, remove seeds and discard. Add finely diced jalapeno to corn and nectarine mixture.
Peel cucumber, if desired (discard peelings). Finely dice cucumber and add to corn mixture.
Finely dice red onion, discarding stem end. Add to bowl with other ingredients. Toss well.
Add lime juice to salsa. Toss well. Taste. Add pinch of salt and pepper, to taste. Toss well again.
Serve immediately or transfer salsa to a resealable container and chill in fridge for 30 minutes or more to bloom and combine flavors. Will keep in fridge for up to three days.
– Use as a relish in a hamburger or hot dot.
– Spoon over grilled fish or chicken.
– Great as a fresh salsa for chips and dip.
– Tossed into a green salad to brighten.
– Spooned into fish tacos.
Safe food is a journey … Thrive!™
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