Cherry, Nectarine & Jalepeno Salsa
Ingredients
- 2 yellow nectarines pitted
- 2 cups sweet red cherries pitted
- 1/4 cup minced red onion
- 3 Tablespoons jalapeño pepper (1 large) minced and seeded
- 1 Tablespoon lime juice freshly squeezed
- 1/2 teaspoon Kosher salt plus more for tasting
- 1/3 cup fresh basil or cilantro leaves
- Tortillas chips for serving
Instructions
- Cut the nectarines and cherries into a small dice, somewhere between 1/4 and 1/2 inch. Place them in a medium bowl and add the onion, jalapeños, lime juice, and salt to toss.
- Just before serving, tear the basil leaves into small pieces, add them to the salsa, and toss. Add more salt to taste, and serve with tortilla chips. (This salsa can be stored in the refrigerator for up to 24 hours. Bring to room temperature and drain excess liquid before serving.)