Grilled Plum and Nectarine Salsa | PCC Natural Markets

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Grilled Plum and Nectarine Salsa

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Grilling juicy, peak-of-the-season stone fruit gives it a subtle, smoky aroma, caramelizes sugars and concentrates flavors. Pick fruit that is slightly ripe but not mushy. Try serving this incredibly versatile salsa with grilled meats or over whole grains.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Preheat an outdoor grill to high. Place chiles on the grill and cook, turning occasionally, until charred over a good portion of their skin. Place in a paper bag and let rest for 10 minutes. Scrape off the blackened skin, remove stems and seeds and dice.

Brush the cut sides of fruit with a little oil and place face down on the grill. Cook until they have nice grill marks, 3 to 4 minutes, and turn over. Cook for another minute or so. Don’t overcook fruit — you want them to still have a nice firmness for the salsa.

Dice fruit into 1/2-inch pieces.

Combine chiles, fruit and remaining ingredients and chill until ready to use.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on August 15, 2012.

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