A couple weeks ago my housemate Tim scored a bunch of free nectarines from the research orchard near campus. He froze as many as would fit in the freezer, but that still left boxes of ever ripening nectarines for us to eat as quickly as possible. Believe me, there are worse plights in life than being surrounded by an abundance of fresh fruit. For a whole week I had sliced nectarines with cottage cheese, one of the most delicious snacks on the face of the planet. But at a certain point your body begins to protest at the inclusion of nectarines in EVERY meal you eat, and you begin to lag in the race to keep up with the rotting fruit. This is why I was thrilled when some friends had a bbq and I got an opportunity to make a nectarine dish that I could at least partially pawn off on OTHER people.
I could have made a pie or a cobbler or something else sweet, but I wanted to try something a little different. Finally I found a salsa recipe that paired nectarines with yellow tomatoes and arugula and decided to give it a go. The chopping and slicing took a while, but the end product was worth the effort.
We served the salsa with chips and used it to top our grilled fish tacos. It was delicious! The next night we used the leftover corn tortillas and salsa to make chicken tacos. Equally delicious! I’m sure you could substitute peaches or mangos for the nectarines if you find yourself with an overabundance of one of those. Bottom line, if fish tacos are on your menu in the near future, I really encourage you to use this salsa. Top it with some feta, avocado, and cilantro and experience heaven.
from Bon Appétit
1 1/2 cups 1/3-inch cubes pitted white nectarines (**I used yellow nectarines and removed the peel)
1 1/4 cups chopped yellow or orange tomatoes (8 to 9 ounces)
1/2 cup coarsely chopped arugula
2 tablespoons chopped fresh chives
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 3- to 4-inch-long serrano chile, seeded, minced
Mix all ingredients in a medium bowl. Season to taste with salt and pepper.