I don’t make my own salsa that often. It’s a fiddly job, with lots of chopping involved, and although a homemade salsa is a fine, fine thing, I often settle for the store-bought stuff. I’d rather focus my attention on making guacamole.
But one of the things I love about cooking with a crowd is that it frees you up. Tonight making salsa was my only job. My mom made rice and salad and heated tortillas; my brother made a tasty pot of black beans and the guacamole, and I chopped nectarines.
My mom brought a brimming box of nectarines and apricots home from the farmers market this morning (you can just do that in June when you don’t live in Seattle, apparently). They were on the small side, which my kids always love–they fit perfectly into my middle daughter’s three-year-old hand and she munched through a couple right away. My one-year-old tried to emulate her older sister and did manage to eat quite a bit of one, while also managing to smear nectarine everywhere. My five-year-old has a very (very!) loose front tooth and needs her fruit cut into slices. There’s a story in there about the passage of time told in nectarine-management. I like being on vacation with nothing to do but observe and enjoy these things.
You want sweet but firm nectarines for this salsa, in my opinion. (I sometimes think a crisp peach is as good as a meltingly juicy one, though. You might disagree.) Like most recipes, this one is all about tasting and balancing the flavors as you go until the salsa is perfect for the occasion. We ate ours on black bean tacos, but it could equally well stand as a savory little salad on its own in any summer meal.Continue reading Easy Nectarine Salsa (click for recipe)