Grilled Plum and Nectarine Salsa
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.
- 2 small or 1 large pasilla chile(s) Add to list
- 2 nectarines, slightly ripe, cut in half and pitted Add to list
- 2 plums or pluots, slightly ripe, cut in half and pitted Add to list
- High-heat oil, for brushing Add to list
- 1/4 cup finely chopped green onions Add to list
- 1/4 cup chopped fresh cilantro Add to list
- 1 to 2 tablespoons lime juice, to taste Add to list
- 1 teaspoon sugar, or to taste Add to list
- 5 to 6 dashes hot sauce Add to list
- 1 teaspoon salt Add to list
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, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on August 15, 2012.