Apricot And Nectarine Salsa Recipes

APRICOT SALSA RECIPE

Apricot Salsa Recipe image

Sweet and savory apricot salsa, perfect for fish and chicken.

Provided by Tina

Time 10m

Number Of Ingredients 8

Ingredients

2 cups of apricots, peeled and diced, core removed.
1 jalapeno, seeded and chopped
1 cup cilantro
3 Tbs apple cider vinegar
2 cloves of garlic
1/4 cup of red onion
juice of two limes
1/4 tsp salt or to taste

Steps:

Prepare apricots by slitting an X into the bottom, boiling in water for one minute then plunging them in cold water for 10 seconds. The peel should be loose and come off easily. Cut in half then remove core.
Place all ingredients in a food processor then pulse until the desired consistency. I use about 5-10 pulses, i like my salsas a little on the chunky side.
Serve with chips, veggies, fish, pork, chicken.

Nutrition Facts : Calories 63 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 126 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

PORK CHOPS WITH NECTARINE SALSA

Pork Chops with Nectarine Salsa image

My special pork dish has so much flavor and is a snap to prepare. A sweet, fruity salsa perfectly balances the spicy rub that coats the pan-fried chops. —Bonnie Bufford, Nicholson, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 teaspoons chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless pork loin chops (4 ounces each and 1/2 inch thick)
1 tablespoon olive oil
1/4 cup salsa
2 tablespoons apricot spreadable fruit
2 cups sliced peeled nectarines or peaches
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano

Steps:

In a small bowl, combine the first 6 ingredients. Rub over both sides of pork chops. In a large nonstick skillet, cook pork chops in oil over medium-high heat until juices run clear, 5-6 minutes on each side. Remove to a serving platter and keep warm., In the same skillet, combine salsa and spreadable fruit. Bring to a boil. Reduce heat; cook and stir over medium heat for 1 minute. Stir in nectarines, cilantro and oregano; cook until heated through, 2-3 minutes. Serve with pork.

Nutrition Facts : Calories 246 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 279mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

CHEF JOHN'S NECTARINE SALSA

Chef John's Nectarine Salsa image

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.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

1 cup finely diced nectarine
½ cup finely diced red bell pepper
⅓ cup finely diced onions
2 tablespoons finely diced jalapeno pepper
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons olive oil
½ teaspoon salt, plus more to taste
1 pinch cayenne pepper
1 pinch freshly ground black pepper

Steps:

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.

Nutrition Facts : Calories 33.4 calories, Carbohydrate 4.5 g, Fat 1.7 g, Fiber 0.9 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 195 mg, Sugar 2.8 g

APRICOT AND NECTARINE SALSA

Apricot and Nectarine Salsa image

This fruity, spicy salsa can be served on chips, grilled or roasted meat, fish in or top a bunch of greens.

Provided by Rita1652

Categories Sauces

Time 15m

Yield 3 cups, 16 serving(s)

Number Of Ingredients 13

Ingredients

1 cup dice apricot
1 cup diced nectarine
1/2 cup diced red pepper
1 jalapeno, minced
1 clove garlic, minced
1 tablespoon plump raisins
1 1/2 ounces minced onions
3 tablespoons fresh cilantro or 3 tablespoons parsley, chopped
1 teaspoon crushed coriander
1 teaspoon dried basil or 3 fresh basil leaves, chopped
1 lime, juice of
1/4 teaspoon salt
1/8 teaspoon cracked pepper

Steps:

Mix all ingredients together and chill 1 hour

Nutrition Facts : Calories 14.3, Fat 0.1, Sodium 36.9, Carbohydrate 3.5, Fiber 0.6, Sugar 2.4, Protein 0.4

GRILLED PORK TENDERLOIN AND APRICOT-SERRANO SALSA

Grilled Pork Tenderloin and Apricot-Serrano Salsa image

Provided by Marcela Valladolid

Categories main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 tablespoon honey
1 tablespoon balsamic vinegar
1 teaspoon ancho chile powder
1 clove garlic, minced
1 1/2 pounds pork tenderloin
Kosher salt and freshly ground black pepper
2 cups chopped (small cubes) fresh apricots (about 3 apricots)
1/2 cup fresh cilantro, finely chopped
1/4 cup fresh lime juice
1 serrano pepper, finely chopped
1/4 red onion, finely chopped
Kosher salt and freshly ground black pepper

Steps:

For the pork tenderloin: Mix the honey, balsamic vinegar, ancho chile and garlic together in a large resealable plastic bag. Season the tenderloin with salt and pepper. Place the tenderloin in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours.
For the apricot-serrano salsa: In a bowl, combine the apricot, cilantro, lime juice, serrano and onion. Season the salsa with salt and pepper. Cover and refrigerate.
Prepare a grill for medium-high heat.
The key to grilling a pork tenderloin evenly is to roll it to each of its 4 sides while cooking. Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char). Roll the tenderloin onto the next side and grill for another 5 minutes. Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F. Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute. Serve with the apricot-serrano salsa and enjoy!

APRICOT SALSA

Apricot Salsa image

This recipe was part of a recipe challenge that worked out quite well. Nice heat from the habanero and lovely sweetness from the apricots and pineapples.

Provided by Melissa Goff

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 2h40m

Yield 15

Number Of Ingredients 11

Ingredients

3 cups chopped fresh apricot
1 cup shallots, julienned
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ cup chopped fresh pineapple
¼ cup chopped cherry tomatoes
1 habanero pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon minced fresh cilantro
½ teaspoon cumin
¼ cup fresh lime juice

Steps:

Mix the apricots, shallots, green bell pepper, red bell pepper, pineapple, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl; refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 30.3 calories, Carbohydrate 7.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.9 g, Sodium 2.5 mg, Sugar 4.1 g

NECTARINE SALSA

Nectarine Salsa image

This is a variation on a nectarine salsa a local pick-your-own farm sells. They printed their recipe in the local paper a few years ago, to their detriment, since I now make my own instead of buying theirs! Jalapeno pepper is optional. Ever since the time I got some on my bare hands and couldn't wear my contact lenses for two days, I've been leery of them, and this tastes fine with or without it. Obviously it will have more of a kick with it. You can also substitute lemon juice for the lime juice. I've also used peaches or pineapple in this. My husband and I have been known to devour this in one sitting. It tastes even better if you put it in the fridge and let the flavors mingle, provided you've the patience to wait that long.

Provided by Sonata

Categories Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 ripe nectarines, chopped (or peaches or pineapple)
2 garlic cloves, minced (or more)
1 jalapeno pepper, seeded and minced (optional)
1/2 tablespoon lime juice
2 tablespoons cilantro, chopped

Steps:

Mix all ingredients in a small bowl.
Chill (optional).
Serve with tortilla chips or as an accompaniment to fish.

Nutrition Facts : Calories 65.3, Fat 0.5, Sodium 0.5, Carbohydrate 15.7, Fiber 2.5, Sugar 11.3, Protein 1.6

NECTARINE SALSA

Nectarine Salsa image

Categories Condiment/Spread Sauce Fruit Herb Pepper No-Cook Fourth of July Nectarine Summer Gourmet

Yield Makes about 2 cups

Number Of Ingredients 7

Ingredients

3 ripe large nectarines (1 to 1 1/4 lb total), pitted and chopped
1/2 cup chopped white onion
2 tablespoons fresh lime juice
2 teaspoons finely chopped fresh serrano chile, including seeds
1 teaspoon finely chopped fresh cilantro
1 teaspoon sugar
1/4 teaspoon salt

Steps:

Stir together all ingredients and let stand at room temperature, stirring occasionally, 1 hour, to allow flavors to develop.

APRICOT KIELBASA SLICES

Apricot Kielbasa Slices image

This easy-to-fix kielbasa appetizer is coated in a thick, zesty sauce with just the right amount of sweetness. -Barbara McCalley, Allison Park, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 12 servings.

Number Of Ingredients 5

Ingredients

1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1 jar (12 ounces) apricot preserves
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon ground ginger

Steps:

In a large cast-iron or other heavy skillet, cook and stir sausage until browned. Remove from pan; discard drippings., Add remaining ingredients to skillet; cook and stir over low heat until heated through, 2-3 minutes. Stir in sausage; heat through.

Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 110mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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