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Chef John's Nectarine Salsa

"I've always loved the marvelous contrast between a hot, smoky piece of meat, and a cold, fruity salsa; and this version featuring nectarines did not disappoint. In fact, the only thing that pairs better with this fresh fruit salsa is a basket of crispy tortilla chips."

Ingredients :

• 1 cup finely diced nectarine
• 1/2 cup finely diced red bell pepper
• 1/3 cup finely diced onions
• 2 tablespoons finely diced jalapeno pepper
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 2 teaspoons olive oil
• 1/2 teaspoon salt, plus more to taste
• 1 pinch cayenne pepper
• 1 pinch freshly ground black pepper

Instructions :

Prep : 20M	Cook : 6M	Ready in : 50M

• Combine nectarines, bell pepper, onions, jalapeno pepper, and cilantro in a bowl. Stir in lime juice, olive oil, salt, and cayenne pepper.
• Cover bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour.
• Before serving, stir in black pepper. Add a pinch more salt, if needed.

Notes :

• This salsa will work with any stone fruit, but nectarines are my favorite. They're usually sweet, even when still a bit firm, which I prefer texturally over a perfectly ripe price of fruit. Having said that, if you do have a few peaches to use up this summer, this is something to keep in mind.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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