When the neighborhood nectarine tree gets too big for its britches and branches, and the neighbor’s heart writes the free-for-all sign:
Come and get ’em when their ripe!
–it’s time for Nectarine Blueberry Crisp, Nectarine Plum Cobbler and – cha-cha-cha – Nectarine Salsa!
- 1 cup finely diced nectarine
- ½ cup finely diced red bell pepper
- ⅓ cup finely diced onions
- 2 tablespoons finely diced jalapeno pepper
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 2 teaspoons olive oil
- ½ teaspoon salt, plus more to taste
- 1 pinch cayenne pepper
- 1 pinch freshly ground black pepper
- Combine nectarines, bell pepper, onions, jalapeno pepper, and cilantro in a bowl.
- Stir in lime juice, olive oil, salt, and cayenne pepper.
- Cover bowl with plastic wrap.
- Refrigerate to let flavors develop, 30 minutes to 1 hour.
- Before serving, stir in black pepper.
- Add a pinch more salt, if needed.
- Serve with tortilla chips!
If you like color, this is your starter recipe.
I met an artist in Laguna Beach this week. Rachelle loves color! A strong believer, she exclaimed:
“I just want to give the world a ‘benediction of color!'”
Well, then. She does.
You may not do art for the walls, but all you need is a chopper or a paring knife and you’ll be blessing any guest at your table. We enjoyed friends over for enchiladas and salsa on Saturday. Plenty of stories, laughs, and encouraging words. It may have been the salsa.
(Every relationship needs a little salsa.)
More color benediction. Just in from Croatia where Mary Grace arrived last night. Too much fun in study abroad; not too much emphasis on the study.