White Nectarine Pico de Gallo

Up your taco game with this quick-to-make, locally-grown alternative to mango salsa. I love to eat this with braised pork carnitas or any kind of fish taco. It has everything you want from a traditional pico: sweetness, acidity, and, above all, freshness! The texture and unique flavor of the nectarine is an added bonus, and will change depending upon how ripe your fruit is. Even on the less ripe side, the nectarines will offer nice acidity and crunch, a little reminiscent of the Mexican staple, jicama. Although the recipe does include some jalapeño, it doesn't pack much of a punch, so if you like spice, top it with a dash or two of habanero hot sauce or salsa macha.

Ingredients:

1 white nectarine

1/2 red onion

1 small jalapeño

8 sprigs of cilantro

1 lime, juiced (or a little less if your nectarines are under ripe)

2 teaspoons of salt

1. Cut the onion into small dice, then combine in a small bowl with the lime juice and salt.

2. Wash the jalapeño, then cut the outside away from the core and seeds, leaving you with a few flattish slabs of pepper. Cut those into extra small dice (brunoise), and add to the onion.

3. Wash and pit the nectarine, then cut into small dice and add to the onion and jalapeño. Mix well and taste. If you'd like some more sweetness, drizzle a little honey or agave syrup and mix again.

*At this point, before adding the cilantro, the salsa can be stored until you are ready to use it for up to 24 hours.

4. Just before serving, finely chop the cilantro, stems and all, and toss with the rest of the mixture.

¡A provecho!

Alex Dakers
Chef / Owner, Yabai Nikkei