Grilled Nectarine and Blueberry Salsa
A cinch to throw together.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
- 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
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.