Grilled Nectarine and Blueberry Salsa
A cinch to throw together.
Servings 3
Ingredients
- 4 nectarines
- 3 teaspoons agave nectar for the nectarines
- ½ cup chopped red onion
- ¼ cup chopped cilantro
- 2 jalapeno peppers seeds removed and chopped
- ½ cup fresh blueberries rinsed, stems removed
- 1 lime juiced
- 3 dashes salt
- 3 teaspoons agave nectar for the salsa, or add to taste
- 4 skewers
Instructions
- Heat the barbecue grill on medium heat.
- For the Nectarines - With the skin still on the nectarines, cut the fruit from each side of the seed in large pieces. Skewer the pieces of nectarines length-wise.
- Drizzle agave nectar on the nectarines. Using a cooking brush, spread the nectar on all sides of the nectarines. Grill the nectarines until they have grill marks on each side (about 5 minutes on each side). Remove from the grill and set aside to cool.
- For the Salsa - In a medium size bowl, add the onions, jalapenos, and cilantro. Chop the nectarines in large enough pieces so that they are not mushy.
- Add the lime juice, salt, and blueberries. Gently mix the ingredients. Add agave nectar (to taste).
- Serve as a side dish, on top of fish or chicken, or by itself as a snack.