Nectarine-Raspberry Salsa

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Nectarine-Raspberry Salsa Ingredients

2 md Unpeeled nectarines, finely	1 tb Raspberry vinegar
1 Mango, peeled and diced	1 tb Raspberry liqueur
1/2 c Fresh raspberries	2 ts Olive oil
3 tb Red onion, diced	Salt and white pepper to
1 Fresh jalapenos, seeded and	3 tb Chopped cilantro
1 tb Lime juice

Instructions for Nectarine-Raspberry Salsa

From this past Thursdays Food section in the Miami Herald to serve with grilled foods. Cooks note: If red onion is strong, place diced onion in a colander in sink and pour 1 cup of boiling water over it. Immediately run cold water on onion to refresh it; pat dry. In a nonreactive, medium bowl combine nectarines, mango, raspberries, onion and jalapenos. In a separate bowl, whisk lime juice, vinegar and liqueur. Whisk in olive oil and season to taste with salt and pepper. Gently toss dressing with fruit mixture. Allow to rest for 30 minutes, but not more than 3 hours. Toss in cilantro and serve. Makes 6 half-cup servings. Per serving: 101 calories, 0.8 grams protein, 14.5 grams carbohydrate, 4.8 grams fat, 40% calories as fat, 2.1 grams fiber, 0 mg cholesterol, 1.8 mg sodium Posted to EAT-L Digest by "Pamela F. Wagner" on Jul 5, 1997

Main Ingredient: RaspberryCuisine: Uncategorized

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