Yesterday’s was made with the first big, juicy, ripe nectarine I picked from our tree, 1/2 a small poblano pepper that fell off the pepper plant Don and I were trying to stake, chopped lime thyme, a few splashes of “Extreme Heat Mustard Fever,” and a few borage blossoms. Everything except for the mustard sauce came from our garden.
Last week’s salsa was made from 2 little satellite peaches, 2 kiwis, chopped mint, and the same spicy mustard sauce.
It only takes a few minutes and it’s a great way to use up some of that fruit sitting on the counter getting ripe. I love summer!