Valley Pluot Salsa

Posted by dmzlucka on Jun 06, 2011


2 cups of chopped pluots (skin on)
1 small jalepeno, seeded, devined and chopped
2 tablespoons agave nectar
pinch of salt
1 small red onion, chopped
1 cup cilantro chopped
1/2 cup lime juice


Combine all ingredients, mix together and chill for at least an hour in a covered container so flavors have a chance to blend. Mix well again before serving. I serve with rice chips or blue tortilla chips....great summer color with a refreshing taste.

1 Comment


just a test image

alisamanjarrez  |  Mon, 2011-06-06 19:04

You are officially entered into the Fresno Chile Festival Homemade Salsa Recipe Contest! Mmm...this sounds delicious!