Grilled Nectarine and Blueberry Salsa
This grilled nectarine and blueberry salsa is as delicious as it is pretty. Serve this as a side dish or topper on meat or fish.
Ingredients
For the Grilled Nectarines:
- 4 nectarines
- 3 teaspoons agave nectar (or 1-1/2 teaspoons honey) for the nectarines
For the Salsa:
- Grilled nectarines
- 1/2 cup chopped red onion
- 1/4 cup chopped cilantro
- 2 jalapeno peppers seeds removed and chopped
- 1/2 cup fresh blueberries rinsed, stems removed
- 1 lime juiced
- 3 dashes salt
- 3 teaspoons agave nectar (or 1-1/2 teaspoons honey) or add to taste
Equipment
- 4 Skewers
Instructions
Preparation:
- 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 (or honey) 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. Coarsely chop the grilled 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 or honey (to taste).
Serve:
- Serve as a side dish, on top of fish or chicken, or by itself as a snack.