Monday, September 3, 2018

Recipe #124: Nectarine, Mango & Jalapeno Salsa...Oh So Good!

Greetings on this Labor Day, and true to form, I have been laboring in the kitchen since late morning.  Granted it's a public holiday where festivities are held in honor of the working people.  I remember back when I held my job at an airline, most of us who worked that day could only think of one thing...the double time and a half that we would be getting paid for working that day.  And more often than not, the airport wasn't that busy, making our wage even all the easier to swallow.

Oh my, how do I get off on these tangents of not the subject at hand, which is why my friends say "squirrel" to me so many times while I'm talking because I can go from one subject to another in the blink of any eye.  And, if they weren't paying attention, they would be totally lost and think, "she was just talking about that, and how in the world is she now talking about this?" only to have me switch back to what I was talking about in the first place.  Enough to make your head spin!

Anyway, this salsa, now that we're back onto the recipe, is so refreshing, especially on a warm day.  It's not only good with chips, but on top of fish and chicken as well.  Sometimes I love nothing better than a piece of chicken or fish right out of the oven or off the grill with this cold salsa right over top.  It goes down real easy, so let's prep and then eat...

1 nectarine, peeled and chopped                             2 tomatoes, chopped
1 very ripe mango, peeled and chopped                 1/4 cup diced red onion
1 red, yellow or orange pepper, roasted                 1 small jalapeno, seeded and diced or leave some
  or raw and diced                                                           of the seeds in for more heat
1 clove garlic minced or 1 tsp. from a jar               1/2 fresh lime, juiced
2 tsp. fresh cilantro, minced                                    pinch of salt

In  medium bowl, add all ingredients and stir until well combined.  Cover and refrigerate at least an hour.  Serve with tortilla chips and cold beer or margarita or place on grilled or baked chicken or fish.  Bon appetit!

* Always remember when dealing with hot peppers of any sort to be careful not to touch face or eyes.  Did that once taking my contacts out and paid dearly for it...ouch!

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