This nectarine salsa is a refreshing take on regular salsa. The ripe fruits are a perfect balance with the spicy jalapeño and tart red onions. Enjoy it with some tortilla chips or on a burger like this jackfruit sandwich. Yum!
▸ ▹ Vegan, gluten-free, refined sugar-free, oil-free, soy-free, one-bowl, no-bake
Yield: approx. 3 cups Prep Time: 10 min Total Time: 10 min
4 ripe nectarines
1 medium-sized tomato
1 red bell pepper
1 small red onion
½ lime, juiced
2 Tbsp fresh cilantro
2 Tbsp fresh mint
Salt and pepper to taste
Dice the nectarines, tomato, bell pepper, and onion and add to a medium-sized bowl.
Add the lime juice, cilantro and mint and stir to combine.
Add a pinch of salt and pepper, if preferred, and enjoy! Serve with tortilla crisps or corn chips, or use as a topping for tacos, burrito bowls or on sandwiches.
Variations: use peaches instead of nectarines, add in some diced apples or pear, pomegranate seeds, avocado, or watermelon. For a spicy kick, add in a jalapeño pepper.
Storage: store in an air-tight container in the fridge for up to 4 days.
Bonus recipe: Make your own tortilla chips by cutting whole wheat tortilla wraps into wedges, lightly coating with a bit of oil and sprinkling with desired spices (we used an Italian mix and paprika powder). Bake at 180/390 for 4-6 minutes, turning once to ensure even crispiness. Yum!
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