Even though Labor Day is around the corner, summer is still going strong here. There are evenings when there is so much going on that the last thing I want to do is cook an elaborate meal in front of a hot stove. When neither hubby or I are that hungry and the baby’s been fed, we’ll end up snacking on something light. In comes – ta da! – chips & salsa. It’s refreshing and easy enough to throw together that you can make as big or small of a batch as you want. This is a great alternative to the typically tomato-heavy salsa. I had organic nectarines in abundance so that’s what I used but peaches or mangos would be delicious, too. For heat, I use Sriracha sauce instead of jalapeno because I love the stuff – I use it on everything. It gives a nice garlicky kick.
The salsa is paired with a homemade flax chip in the photo but I’m not that thrilled with the chip yet so I’m still tweaking the recipe. Stay tuned for a follow-up post!
Summery Nectarine Salsa
Makes about 6 cups
4 nectarines, pitted and chopped
2 small tomatoes, seeded and chopped
1/4 cup onion, diced
3 tablespoons cilantro, chopped
1 lime, juiced
salt to taste
couple squirts of Sriracha sauce
- Combine all ingredients together.
- Find something to dip it with and dig in!
This salsa tastes great fresh but the flavors are so much more vibrant the next day. Besides chips, I like to have mine with other things like eggs or fish, but sometimes I put a big scoop on top of an avocado and call it a snack.