Recipe Details
Ingredients
-
1cupfinely diced nectarine
-
½cupfinely diced red bell pepper
-
⅓cupfinely diced onions
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2tablespoonsfinely diced jalapeno pepper
-
1tablespoonchopped fresh cilantro
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1tablespoonfresh lime juice
-
2teaspoonsolive oil
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½teaspoonsalt, plus more to taste
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1pinchcayenne pepper
-
1pinchfreshly ground black pepper
Cooking 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.
-
Stir in black pepper before serving. Add a pinch more salt if needed.
Chef’s Note:
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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories33 | |
| % 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 |
|
| Vitamin C 20mg |
98% |
| 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.
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