Recipe: Peach-nectarine salsa

Ingredients

2 small peaches, peeled, pitted and diced
2 nectarines, peeled, pitted and diced
1/4 cup minced red onion
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf (Italian) parsley
1 1/2 tablespoons seeded and minced jalapeno*
2 teaspoons grated orange zest
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions

In a large bowl, combine all the ingredients except the salt and pepper. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.

Stir in the salt and pepper just before serving. Serve at room temperature. Makes 4 cups.

*Wear rubber or plastic gloves when preparing hot peppers such as jalapenos because the oils can burn your eyes and skin. If you don't wear gloves, thoroughly wash your hands with soap and hot water after handling the peppers.

Nutritional Analysis (per serving)