Smoky Pasilla Nectarine Salsa | PCC Natural Markets

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



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.


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

More about: chiles, nectarines, salsa, stone fruit


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