Fresh Pluot (or other plum) Salsa [WF/GF/DF]
Doug Roese / Lakewinds Natural Foods
This is a nice compliment to grilled pork or chicken, and you can also use fresh plums or nectarines.
yield: about 2 cups
Ingredients
2 tablespoons olive oil
1 bunch scallions (slice thin, reserve bottom third)
2 tablespoons jalapeno, minced
3/4 teaspoon garlic, minced
1/2 teaspoon cracked black pepper
1/4 cup lime juice
1 tablespoon honey
3/4 teaspoon salt
1 1/2 teaspoons balsamic vinegar
6 oz. roasted red peppers, slivered
1 lbs. pluots, chopped
Instructions
>>Do NOT touch your face or eyes when working with jalapenos. Wash hands, chopping board and knife before moving on!<<
1. De-seed the jalapenos before chopping, and sauté with the garlic, the bottom third (white part) of the scallions, and the cracked pepper in the olive oil. Place in stainless or glass bowl.
2. Mix in the lime juice, honey, salt and balsamic vinegar.
3. Add the chopped roasted red peppers, rest (green part) of scallions) and the pluots, and let sit, stirring occasionally, for an hour in the fridge before serving.