Chef John's Nectarine Salsa


This nectarine salsa combines sweetness with heat. I've always loved the marvelous contrast between a hot, smoky piece of meat and a cold, fruity salsa, and this version featuring nectarines does not disappoint. A basket of crispy tortilla chips is the only thing that pairs better with this fresh fruit salsa. Keep it in mind if you have a few peaches to use this summer.

Prep Time:
20 mins
Additional Time:
30 mins
Total Time:
50 mins
2 cups


  • 1 cup finely diced nectarine

  • ½ cup finely diced red bell pepper

  • 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


  1. Combine nectarine, bell pepper, onions, jalapeño pepper, and cilantro in a medium bowl. Stir in lime juice, olive oil, salt, and cayenne pepper. Cover the bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour.

  2. Stir in black pepper before serving. Add a pinch more salt if needed.

Chef's Note:

You can use any stone fruit in this salsa, but nectarines are my favorite.

I like to use slightly firm nectarines because I prefer their texture, and they're usually sweet enough.

Nutrition Facts (per serving)

33 Calories
2g Fat
5g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 33
% Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Sodium 195mg 8%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 1g
Vitamin C 20mg 98%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 98mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love