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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Bruce Jacobs, Bristol Farms Executive Chef
Servings: 4 cups
2 cups fresh cherries, pitted and cut in half
1 large nectarine, unpeeled and cut into ½ inch cubes
2 tablespoons sugar
2 tablespoons lime juice
2 tablespoons orange zest
2 tablespoons finely diced red onions
1 seeded and minced jalapeño
2 tablespoons chopped cilantro
2 tablespoons minced green onions
¼ teaspoon sea salt
Combine all ingredients in a nonreactive bowl and stir to mix. Cover and refrigerate at least 1 hour to overnight. Salsa will keep one day in refrigerator before beginning to lose texture and may be kept longer, still having good flavor.