I really, really didn’t want to call this a salsa because…well I don’t really know. There’s just something a bit tossy about it. Anyway relish wouldn’t work and neither would salad so here we are with salsa. I should’ve just called it THE BEST GRILLED MEAT ACCOMPANIMENT IN THE WORLD, because it really is. Last night, we ate it with some BBQ chicken which I’d marinated in yoghurt and a load of spices that would compliment the fruit, like cardamom, cloves and chilli. Stuffed into a pitta with a bit of leafage and a yoghurt sauce thing = really bloody good.
The nectarines and onions are quick pickled, then mixed with mint and olive oil. Simple. It would also be wicked with pork and BBQ fish.
Pickled Nectarine Salsa
4 nectarines, stoned and diced (leave the skins on)
1/2 small red onion, finely chopped
Small handful mint leaves, finely shredded
120ml white wine vinegar
2 teaspoons sugar
1 tablespoon olive oil
Salt and pep
Put the chopped nectarine and onion in a bowl. In a separate bowl mix the vinegar and sugar until the sugar dissolves. Pour this mixture over the nectarine and onions, add salt and pepper and press down so all it submerged. Allow to pickle for 10 minutes then drain. You could reserve the liquid for pickling something else if you fancy. It tasty. Stir through the chopped mint and olive oil. At this point it will still taste rather astringent and not quite right, which is why you must allow it to sit for an hour or two before serving. It will transform.