[CH] nectarine salsa
peg wolfe (sundevilpeg@hotmail.com)
Thu, 09 Aug 2001 16:10:09 -0500
>
>
>It turned out so nicely, I grilled another pork t-loin tonight, even though
>I did the same thing last night. It was either that, or eat the salsa with
>a spoon. ;o)
>
>The proportions I used were as follows:
>
>5 ripe nectarines, quartered
>2 BIG habs, stemmed and seeded, but veins left in
>chives, coarsely chopped ti 1" lengths, to taste (the salsa keeps MUCH
>better using chive rather than onion)
>A thick, quarter-sized slice of ginger root (maybe half an inch thick, or a
>tad bit less)
>Cilantro leaves, maybe a quarter of a cup
>2 smallish sprigs of mint (a little Thai basil would be nice, too)
>at least a 1/2 tsp of kosher salt
>juice of a smallish lime, or 2 key limes
>
>What to do, or what I did, at least:
>
>Dust off food processor. With motor running and feed tube in place, drop
>in
>the habs and ginger, and let the machine run til VERY well minced. Stop
>the
>machine, and add the herbs; pulse 'til finely chopped. Scrape down sides of
>work bowl. Add quartered nectarines, lime juice, and salt; pulse briefly,
>until mixture is coarsely chopped but well-blended. Taste, and correct for
>seasoning, especially the salt.
>
>Just wonderful with grilled jerk pork loin (last night, and
>soooooooooooooooooo hot....mmmmmmmmmm), grilled pork t-loin (tonight),
>grilled chicken, or grilled fish. Hot/cool fare on a blisteringly hot
>Chicago night.
>
>Good ripe farmers market peaches would be quite nice, too, but you'd prolly
>want to peel them first. Too much work. Game, set, match, nectarines.
>;o)
>
>- peg wolfe
>sundevilpeg@hotmail.com
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