Smoky Pasilla Nectarine Salsa

Yield: Makes about 2 cups

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan 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

Ingredients

Preparation

Char the chilies over an open flame or on a preheated grill to high, turning occasionally, until the skins are black and papery. Place in a paper bag and let rest for 10 minutes. Scrape off the blackened skin, remove the stem and seeds and dice the chile.

Combine with the rest of the ingredients. Chill at least 1 hour before serving.

Notes

Feel free to substitute other sweet stone fruits for the nectarines: plums, pluots, peaches and apricots all work well.

Each 1/4 cup: 28 cal, 0.1g fat (0g sat), 0mg chol, 294mg sodium, 6.4g carb, 1.2g fiber, 0.9g protein

Recipe by Lynne Vea, PCC Chef

Lynne Vea

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.

Learn more about our recipes. View guidelines »

More about: chiles, nectarines, salsa, stone fruit

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