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Nectarine Salsa

March 17, 2009

I love nectarines.  In fact, I’m eating one right now!  So when I walked past the new nectarines at the Farm Patch a few days ago, I may have gone a bit overboard.  It worked out well, though, because the result was this wonderful topping for most any fish.  I first had this atop orange roughy cooked on my roommate’s George Forman, but it also worked well atop the salmon patties, as mentioned in yesterday’s post.  Make this in advance, though–it is by far better after letting it meld together over night.

Nectarine Salsa

2 nectarines, seed removed and diced
1 very small (or 1/2 medium) red onion, grated
1 small cucumber, diced
1 green chili, de-seeded and minced
2 Tbsp fresh cilantro leaves, chopped or ripped finely
The juice of 2 limes
Pepper/salt to taste

Combine everything and season.  Refridgerate a few hours or over night.


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