Nectarine and Red Onion Salsa

A sweet and savoury salsa that pairs well with fish and seafood.

This dish is as simple to prepare and can be cooked while preparing the meal. 

To maximise the contrasting flavours select ripe, sweet fruit.

It is not suitable for Low FODMAP diets Vegan and Vegetarians although 

Ingredients

Preparation:  5 mins  Cooking: 15-20 mins  Serves: 2 cups (approx)

500 gm nectarines, (approx 3)*

2 red onions, med

1 tbsp olive oil

1 tsp cracked black pepper

3 springs (2 tbsp) mint leaves (optional)

1 green chilli (optional)

Method

CUT the nectarines in half and remove the stone. 

SLICE each half into 4 large pieces (more pieces if large fruit).

CUT the red onion into similar sized pieces.

MIX the nectarine and onion in a bowl with the oil and pepper.

HEAT a grill to medium-high temperature.

COOK the nectarine and onion, stirring regularly. (They will caramelize and blacken slightly, this is not burnt. If the fruit sticks to the pan add a little more oil.)

COOL and chop into smaller pieces adding the mint and chilli, if desired. 

Serve

Accompaniment to most grills; vegetarian, vegan, fish and meat.

Notes

* substitute nectarine with peaches or plums.