Nectarine Pico de Gallo

 

I was blessed this year by an almost none existent spring, it rained all the way through May here in the Bay Area.  I really love the rain and would prefer fog, clouds, and rain over the heat of summer.

Summer and spring is such a double edge sword.  The bounty of fresh ripe fruits and vegetables truly inspire me to cook like nothing other, but the heat in my apartment unfortunately puts an end to my plans.

We have this cast aluminum griddle pan that was from my Great Grand Mothers farm in Milwaukee.  It is quite the savor in the summer.  It heats up really fast and it is a great alternative to using the broiler.  The only problem is seared fish and chicken can get boring really fast.

To remedy this I started making fresh Pico de Gallo to go on top of almost anything that would come out from under a broil, the grill, or from a cast aluminum griddle pan.  This salsa is very versatile and can be even used as a tasty non fat salad dressing.

Ingredients:

• 1 nectarine, diced
• 1 jalapeño, seeded and finely diced
• ¼ cup red onion, finely diced
• 1/3 cup English cucumber, seeded and diced
• 1 large hand full of fresh cilantro, minced
• Juice of one lime
• ¼ tsp kosher salt

Method

Toss everything into a glass bowl and mix.  Let it macerate for about 10 minutes on the counter and then serve or refrigerate.  I would not keep this for more then a few days.  Enjoy!

Ps- feels good to be back on the blog, and sorry about the iphone photos.

 
Nectarine

Nectarine Pico de Gallo, 5.0 out of 5 based on 1 rating