Chef John's Nectarine Salsa

As I write this, nectarines are just at the end of their season in California.  We found some at the local Farmers Market.  They are just right - firm, not mushy and not overly sweet.

The salsa is easy to prepare.  Be careful of overpowering the fruit with onions.  I added some chopped up tomato and paired it with Baja-Style Chicken Bowl.  It's a good all-purpose salsa and would go well with other dishes too.

6 servings

1 calculated point

Ingredients

• 1 cup finely diced nectarine
• 1 ⁄3 cup finely diced onions
• 2 tablespoons finely diced jalapeno pepper
• 1 tablespoon fresh lime juice
• 2 teaspoons olive oil
• 1 ⁄2 teaspoon salt plus more to taste
• 1 pinch cayenne pepper
• 1 pinch freshly ground black pepper

Directions

Combine nectarines, bell pepper, onions and jalapeno pepper in a bowl. Stir in lime juice, olive oil, salt, and cayenne pepper.
Cover bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour.
Before serving, stir in black pepper. Add a pinch more salt, if needed.