Grilled Plum and Nectarine Salsa
Grilling juicy, peak-of-the-season stone fruit gives it a subtle, smoky aroma, caramelizes the sugars and concentrates the flavors. Pick fruit that is slightly ripe but not mushy. Try serving this incredibly versatile salsa with grilled meats, over whole grains or with roasted root vegetables or winter squash.
- 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
- Vegetable oil for brushing Add to list
- 1/4 cup finely chopped green onion Add to list
- 1/4 cup chopped cilantro Add to list
- 1 to 2 tablespoons lime juice (to your taste) Add to list
- 1 teaspoon sugar (or to taste based on the ripeness of the fruit) Add to list
- 5 to 6 dashes hot pepper sauce Add to list
- 1 teaspoon salt Add to list
Preheat an outdoor grill to high. Place the chiles on the grill and cook, turning occasionally, until they are 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 the stems and seeds, and dice the chiles.
While the chiles are cooking, brush the cut sides of the fruit with a little oil and place facedown on the grill. Cook until they have nice grill marks (about 3 to 4 minutes) and turn over. Cook for another minute or so. Don’t overcook the fruit — you want them to still have a nice firmness for the salsa.
Dice the fruit into 1/2-inch pieces.
Combine the 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.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.