My friend Melinda and I were recently vacationing in Florida. I seriously can’t think of a better post-beach snack than chips and salsa. We were determined to make a different salsa for each day we were there. Yep. We’re just a couple ‘a salsa whores. Here’s one of our favorites!
2 Nectarines, preferably organic
1 Medium Yellow Heirloom Tomato
3 tbsp Red Onion, finely diced
1 Small Jalapeño Pepper, finely diced (keep the seeds for more heat)
8 Large Basil Leaves, chiffonade
2 tbsp Freshly Squeezed Lemon Juice
1 1/2 tsp Lemon Zest (about 1 small lemon)
1/2 tsp Apple Cider Vinegar
1/2 tsp Agave Nectar
1/4 tsp Fine Grain Sea Salt (or to taste)
Freshly Ground Black Pepper, to taste
Combine all of the ingredients in a medium bowl and mix together. Adjust the seasoning and heat as needed. Allow the salsa to sit covered in the fridge for about 15 minutes prior to serving.