Makes 6 Servings
2 nectarines, diced
½ tablespoon jalapeno, seeds removed
2 tablespoons red pepper
2 tablespoons red onion
2 tablespoons cilantro leaves
2 tablespoons lemon juice, to taste
1 tablespoon extra-virgin olive oil
Sea salt, to taste
Finely dice nectarines, peppers, onion and cilantro; combine with other ingredients in a small bowl. Taste and adjust seasonings, as desired. Serve as a fresh topping for seared pork tenderloin or grilled seafood.
The Cookery offers hands-on, approachable cooking classes for chefs of all levels. Classes focus on international, regional, and seasonal cuisine, with a priority to source local and organic ingredients whenever possible. Owner and Chef Kelly Huddleston brings years of culinary experience together with a passion for cooking, entertaining and teaching.
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