Nectarine and Corn Salsa

I was thinking salsa as I filled my basket with all this goodness.



I have no idea where my dear dad would have picked this gadget up and I had no idea what it was but I've discovered it's a nifty 'chopper'. Place a piece of fruit or vegetable on the grate (and it came with 3 grates) push the lid down with a good push and the little container below will begin to fill with perfect uniform little squares of freshness.



Lots of illustrations here today, but I just have to show this gadget off and then I'll give you the recipe too cause it's just too good to keep to myself.



From that basket I began to chop to my heart's content.



The corn was put on the grill for about 20 minutes over medium heat. You can actually use raw corn off the cob, drained canned corn or you can just cook corn on the cob as you would on the stove top, but grilling it adds a wee bit of extra flavour that we just love.



And there you have it...a bowl full of fresh salsa.



To serve just put out a big bowl of corn chips or scoop chips.

Here's the recipe that will make approximately 6 cups of salsa which will last several days in the refrigerator.

• 4 large nectarines, on the firm side (you can use peaches if you like, they are softer, but very tasty)
• 3-4 sweet peppers, any colour, about the size of a baseball
• 1 large jalapeno pepper
• 1 small red onion
• 2 cobs of corn, or approximately 1 1/2 cups corn
• 1 good handful of cilantro, wash well and chop fine (if you don't like cilantro substitute with parsley
• 2 large limes
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 tablespoon avocado oil or olive oil

1. Wash and dry vegetables and fruit.
2. Cook corn to your preferred method. If on the cob, cut kernels off and allow to cool.
3. Chop all vegetables and fruit into small pieces similar in size.
4. Stir together and add cilantro OR parsley. 
5. Squeeze juice of limes into mixture.
6. Add sugar, salt and oil. 
7. Stir to combine. Cover and place in refrigerator for at least an hour to allow flavours to mix.

We topped Halibut Wraps with this Nectarine Corn Salsa this week.

Happy labour day! All the best to all the students heading out to school this fall.

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