© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Cook's Illustrated, July and August 2005
Servings: About 3 cups
It's a good idea to wear rubber gloves when working with spicy habanero chiles. This salsa is excellent with pork, chicken, shrimp, or scallops.
3 medium ripe nectarines, pitted and cut into ¼-inch dice, about 2 ½ cups
1 ear fresh corn, husks and silk removed, and kernals cut from cob, about ⅔ cup
½ small shallot, minced, about 1 tablespoon
1 small habanero chile, seeds and rib removed, then minced, about 1 teaspoon
1-2 tablespoons juice from 1 lime
2 tablespoons chopped fresh chives
In medium bowl, toss together nectarines, corn, shallot, chile, 1 tablespoon lime juice, and ½ teaspoon salt; let stand at room temperature to blend flavors, 15 to 30 minutes. Adjust seasoning with additional lime juice and salt, and add sugar if nectarines are tart; stir in chives and serve.