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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

  1. Combine all ingredients together.
  2. 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.