For me, the new year isn’t all that motivating or exciting. I wouldn’t say it’s because I’m a cynic or a grump about it, but I get my motivation in the spring. That’s when things start new for me. I never cared much for resolutions either and I can’t remember ever having one on January 1st. For me, the new year is about spending time with family, which I’m ironically not doing this year. I miss them so much!
This recipe is somewhat out of season (nice nectarines or peaches may be hard for you to come by…), but I’m posting it because it’s not only a yummy recipe – it’s a reminder of this time of year. One of my fondest memories of growing up was sitting around the kitchen table with copious amounts of relatives playing card games. And for us, a natural accompaniment to a good game of cards was, of course, munchies! Chips and salsa were always a favorite.
So this posting is a bit of nostalgia mixed with tastiness. If you like sweet and spicy salsa, you should certainly give it a try! (This is very similar to my Cherry Salsa from earlier in the year, although with peach, it is much less tart and more of a sweet salsa).
I wish you all a blessed 2011! And I hope to continue to see you around here from time to time :)
Sweet Nectarine Salsa
3 medium ripe nectarines (the riper the better!)
1/2 large white onion
1 large green pepper
1 medium cucumber (skin optional)
4 medium romaine tomatoes
1 tsp salt
1 tsp dried sweet basil leaves
1/4 tsp red cayenne pepper powder
Wash all of the fruit and veg. Cut each bit into medium sized chunks (1 to 2 inches max). Add them to a food processor or similar (I use a salsa express). I had to break all the fruit and veg until into 5 different ‘batches’ of cranking. I like to still have semi substancial chunks, but you may chop until you’re content with the texture. With the last bit of vegetables to be chopped, I added the salt, cayenne pepper, and dried sweet basil leaves directly in the chopper, cranking it just a few more times. Then I dumped it out into a large mixing bowl and continued to combine it.
It’s really easy to make and although it has a salty spicy kick, it’s a very sweet salsa. I found that it’s also great with meat and other savory dishes as a compliment. Even though I started eating it as soon as it was mixed in the bowl, it really does taste best if you cover it and leave in in the fridge for at least a few hours before serving. The flavors will fuse together better.
This recipe is linked to My Meatless Mondays, Midnight Madness Meatless Monday, Just Another Meatless Monday, Mouthwatering Monday, Tempt My Tummy Tuesday, Delicious Dishes, Tuesday at the Table, Tuesday Twister, Slightly Indulgent Tuesday, Tuesday Night Supper Club, Gluten Free Wednesday, Real Food Wednesday, Full Plate Thursday, and Pennywise Platter.