Southwestern Nectarine Salsa

Skip the trip to the salsa aisle and make this recipe fresh at home with the family!

As soon as the aroma of fresh herbs and spices fills your kitchen, you’ll see what a difference it makes to create salsa from scratch. The nectarine used in this recipe provides a juicy, refreshing twist that’ll turn you away from the salsa you’re used to.

Jalapeños are in season from July to September and tomatoes are in season from mid-July through October, depending on the weather. Nectarines and peaches are in season in July and August. Corn is in season in August and September and cilantro is in season from April to October.

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Photo Credit: Grace Derocha, A Healthier Michigan

nectarine salsa

Ingredients

  • 6 Roma tomatoes
  • ½ cup corn kernels (about 1 cob of corn)
  • ½ cup black beans, drained and rinsed
  • 2 nectarines (or peaches) – chopped to ½ inch cubes
  • 4 jalapeno peppers (option: leave seeds in for extra spice) – you can use less jalapenos to make it milder
  • ½ white onion
  • 1/3 cup fresh cilantro
  • 3 cloves of garlic
  • 2 tsp. ground cumin
  • 1 tsp. sea salt
  • 2 tbsp. fresh lime juice (about ½ of a lime)

Southwestern Nectarine Salsa

Instructions
1. Add all ingredients, except for the corn, black beans and nectarines, into a food processor or blender that has a chop mode. Pulse 5-10 times, or until the ingredients are diced and combined. Be careful that the salsa does not become soupy.
2. Fold in the corn, black beans and nectarines until well combined.
3. Transfer salsa to an airtight container and refrigerate for one day prior to serving to allow flavors to marinate.
4. Serve and enjoy!


Nutrition Info per Serving:
Nutrition Facts
1 serving = 1/2 cup
Amount Per Serving
Calories 31.1
Total Fat 0.5 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 119.7 mg
Potassium 76.6 mg
Total Carbohydrate 6.3 g
Dietary Fiber 1.2 g
Sugars 3.2 g
Protein 1.1 g
Vitamin A 7.9 %
Vitamin B-12 0.0 %
Vitamin B-6 1.9 %
Vitamin C 20.1 %
Vitamin D 0.0 %
Vitamin E 0.7 %
Calcium 1.5 %
Copper 1.9 %
Folate 3.0 %
Iron 3.0 %
Magnesium 1.9 %
Manganese 3.0 %
Niacin 1.7 %
Pantothenic Acid 0.8 %
Phosphorus 1.9 %
Riboflavin 1.0 %
Selenium 0.3 %
Thiamin 2.3 %
Zinc 1.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe inspired by The Chunky Chef

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