Stone-Fruit Salsa
The Washington Post, July 2, 2008
$10 Picnic for Two
- Course: Condiment
- Features: Fast
Summary:
This unique salsa makes the most of seasonal produce that is at its peak flavor and can often be found at sale prices. It is best to use medium-ripe fruit that is juicy but can easily be diced into uniform small pieces.
The salsa can be made up to 2 days in advance but is best enjoyed the day it is prepared, served chilled. Try it with toasted tortilla chips.
2 servings
Ingredients:
- 1 medium peach, pitted but not peeled
- 1 medium nectarine, pitted but not peeled
- 1/4 cup chopped red onion
- Juice and finely grated zest of 1 large lime (1/8 teaspoon zest and 2 teaspoons of juice)
- Salt
- Freshly ground black pepper
Directions:
Cut the peach, nectarine and onion into 1/4-inch dice; place in a medium bowl. Add the lime juice and zest, stirring to combine, then season with salt and pepper to taste. Chill until ready to serve.
Recipe Source:
From Molly Marino, a private chef in Potomac.
Tested by Belle Elving for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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