By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 2
68 cal · 10 min
Nectarine Basil Salsa
Recipe GLPR85160bdceb3e27
A vibrant, fresh salsa showcasing ripe nectarines with the aromatic kick of basil, jalapeño, and lime. This light and summery condiment pairs beautifully with grilled chicken, fish, or as a topping for tacos and appetizers. The honey adds subtle sweetness while the heat from jalapeño brings complexity. Ready in just 10 minutes.
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Ingredients
1 ripe, juicy nectarine
1½ tablespoons diced red onion
1½ teaspoons minced jalapeño, seeds and ribs removed
½ teaspoon honey
½ teaspoon fresh lime juice
4 fresh basil leaves
1 teaspoon sugar, optional
Salt and additional sugar to taste
Directions
Wash the nectarine and cut it in half lengthwise, removing the pit. Dice the fruit into small, bite-sized pieces and transfer to a medium bowl.
If the nectarine is not particularly juicy, sprinkle the optional sugar over the diced fruit and let it sit for 3-5 minutes to release its juices.
Add the diced red onion and minced jalapeño to the bowl. Pour in the honey and lime juice, then stir well to combine all ingredients evenly.
Taste the salsa and adjust the flavor as desired by adding a pinch of salt, more sugar, or additional lime juice if needed for your preferred balance of sweet, tart, and salty notes.
Just before serving, stack the basil leaves, roll them tightly, and slice thinly to create basil ribbons. Sprinkle the fresh basil ribbons over the top of the salsa and serve immediately.
Comments
Nectarines are in season and widely available at all major Charlotte chains from June through September, and the other ingredients—red onion, jalapeño, honey, lime, basil, sugar, salt—are standard stock. The ten-minute time is honest: this is raw-chop assembly with no cooking, making it genuinely quick on a weeknight. At roughly $4–5 for two servings depending on nectarine ripeness, the cost per serving lands around $2–2.50, which is reasonable for a fresh side. The main caveat is that fresh basil can slip in quality by the second day, so treat this as a same-night dish alongside grilled chicken or fish rather than a make-ahead.
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