Crock Pot Nectarine Salsa Recipes

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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

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

NECTARINE SALSA



Nectarine Salsa image

A refreshingly sweet and tangy blend. Especially good when cooked on the grill and served with a mild fish such as tilapia. If you are grilling fish, the salsa can be cooked on the grill at the same time and served over the fillets.

Provided by STELLY

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 25m

Yield 2

Number Of Ingredients 7

2 nectarines, pitted and chopped
¼ medium red onion, finely chopped
¼ cup balsamic vinegar
1 teaspoon white sugar
½ teaspoon dried cilantro
½ teaspoon kosher salt
freshly ground black pepper to taste

Steps:

  • In a bowl, mix the nectarines, onion, vinegar, sugar, cilantro, salt, and pepper. Allow to sit 5 minutes.
  • In a skillet over medium heat, cook and stir the nectarine mixture 10 minutes, until onion and nectarines are tender and lightly browned.

Nutrition Facts : Calories 94.6 calories, Carbohydrate 22.8 g, Fat 0.5 g, Fiber 2.7 g, Protein 1.8 g, Sodium 488.8 mg, Sugar 17.8 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

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

SLOW-COOKER SALSA ROAST



Slow-Cooker Salsa Roast image

This is so easy and fast to put together on your way out the door in the morning-and so good when you come home! Try it with rice or on soft tacos, or pile it on hamburger buns. -LaVonne Peden, Olympia, Washington

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 8 servings (2 cups sauce).

Number Of Ingredients 11

1 boneless beef chuck roast (3-1/2 to 4 pounds)
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 jar (24 ounces) salsa
1 cup water
1 small onion, chopped
1 jalapeno pepper, seeded and finely chopped
1 envelope taco seasoning
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • Sprinkle roast with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer meat to a 5-qt. slow cooker. In a small bowl, combine salsa, water, onion, jalapeno and taco seasoning; pour over roast. Cook, covered, on low until meat is tender, 6-7 hours., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Reserve 2 cups cooking juices from slow cooker; discard remaining juices. Skim fat from reserved juices., Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into salsa mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast.

Nutrition Facts : Calories 402 calories, Fat 21g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 884mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 39g protein.

SLOW-COOKED SALSA



Slow-Cooked Salsa image

I love the fresh taste of homemade salsa, but as a working mother, I don't have much time to make it. So I came up with this slow-cooked version that practically makes itself! -Toni Menard, Lompoc, California

Provided by Taste of Home

Categories     Appetizers

Time 2h45m

Yield about 2 cups.

Number Of Ingredients 6

10 plum tomatoes
2 garlic cloves
1 small onion, cut into wedges
2 jalapeno peppers
1/4 cup cilantro leaves
1/2 teaspoon salt, optional

Steps:

  • Core tomatoes. Cut a small slit in 2 tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker., Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker., Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. , In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.

Nutrition Facts : Calories 20 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CROCK POT SALSA



Crock Pot Salsa image

If you like fresh tomato salsa, this is simply the easiest. Toss it all in the pot and then run through the food processor when it's finished.

Provided by MBMommy

Categories     Sauces

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 7

10 roma tomatoes, cored
2 garlic cloves
1 small onion, cut into wedges
1 green pepper, seeded and quartered
2 jalapeno peppers
1/4 cup fresh parsley leaves
1 teaspoon salt

Steps:

  • Cut a small slit in two tomatoes; insert a garlic clove in each. Place tomatoes and onion in slow cooker. Cut stem off jalapenos; remove seeds if a milder salsa is desired. Place peppers in slow cooker. Cover and cook on high for 2 1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. In blender, combine tomato mixture parsley and salt . Process until smooth. Refrigerate leftovers. Also freezes well.
  • I use my hand blender to process, then I can chop it all right in the slow cooker and don't have to transfer it to blender container.

Nutrition Facts : Calories 31.3, Fat 0.3, SaturatedFat 0.1, Sodium 395.3, Carbohydrate 6.9, Fiber 2, Sugar 3.9, Protein 1.4

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

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.

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