My husband is a chips and salsa fiend. One of the biggest challenges I had when we moved in together was finding enough shelf space for his tortilla chips in our limited pantry. He’ll eat them after a run, to tide himself over before dinner is ready, as a midnight snack . . . if we don’t have at least two full bags of tortilla chips on hand, something is seriously wrong.
More often than not, he’s content to scoop up a store-bought variety of salsa, as he did for years before we got together. But when I’ve got the extra time, I love making him a batch of homemade salsa. Usually, it’s my Roasted Tomato and Pepita Salsa, his hands-down favorite.
This recipe is a new contender for the top spot. There’s no cooking required — it’s just a bowlful of lightly dressed diced seasonal fruits and vegetables, perfect for summer days when you don’t want to turn on the heat. Start with a perfectly sweet nectarine (ripe but still firm), a golden yellow pineapple, and crisp red onion and bell pepper and fresh cilantro, then season the mixture with chili paste, agave nectar, and rice vinegar. And that’s it. In as long as it takes you to dice the produce, you’ve made a perfect summer salsa for dipping chips, topping grilled fish and chicken, and spooning onto tacos and tostadas.
Summer Fruit Salsa (printer-friendly version)
Makes about 3 cups
1 cup diced pineapple
1 nectarine, diced
1 bell pepper, diced
1/2 medium red onion, diced, rinsed and drained
2 tablespoons chopped cilantro
1 tablespoon sambal oelek chili paste
1 tablespoon agave nectar
1 tablespoon seasoned rice vinegar
In a medium mixing bowl, toss ingredients together to combine evenly. Let sit for 15 minutes before serving to allow the flavors to meld.
