Stone Fruit Salsa
bowl of fruit salsa
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Course: Appetizer, Sauce, Side Dish
Cuisine: Mexican
Keyword: Fruit, Sauces & Dressings, Vegetarian
Servings: 32 servings
Calories: 27kcal
Author: Chef Bill Collins

Ingredients

  • 8-10 peaches and/or plums and/or nectarine (peeled, if desired)
  • ¼ cup fresh cilantro, chopped
  • ¼ medium red onion, minced
  • 3 scallions, chopped
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 1 lime, zest only
  • salt and pepper, to taste
  • 2 dashes Tabasco sauce (optional)

Instructions

  • Peel and remove the pits off the fruit. Cut into small (¼”- ½”) pieces and set aside.
  • Combine all of the remaining ingredients with the fruit
  • Adjust the flavor with salt, pepper, and Tabasco, if desired.

Notes

Makes approximately one quart.   
NOTES:  
  • This salsa is terrific even if you don’t have the time to chill it.
  • To clean the cilantro, place it (still bound by its string or twist-tie) in a bowl of water, with the leaves facing down, for 10 minutes.  Remove the cilantro from the water.  If there’s a lot of dirt in the bottom of the bowl, repeat this until there’s no dirt left.  Sometimes one time will do this.  Sometimes, a few more.  If you don’t do this, you’ll have grit and dirt in your salsa.
Nutrition Facts
Stone Fruit Salsa
Amount per Serving
Calories
27
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
1
g
Sodium
 
6
mg
0
%
Potassium
 
55
mg
2
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
0.4
g
1
%
Vitamin A
 
143
IU
3
%
Vitamin C
 
2
mg
2
%
Calcium
 
4
mg
0
%
Iron
 
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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