Stone Fruit Thai “Sauce”

Stone Fruit Thai SauceI was browsing through a friend’s cookbook collection last night and came across an interesting one called “Eat This Book” that contained simple, flavorful recipes.  The first part of the book was fresh herb “sauces,” and this recipe was inspired by that.  Patrick and I enjoyed this on grilled salmon, and I had it the next night on a quesadilla, but it would also be great over chicken, steak, other fish, or tofu.Sauce on Quesedilla

Here’s what you need:

1 bunch of mint, chopped

2 green onions, cut into small circles

1 jalapeno or other hot pepper, diced with seeds (if you don’t like spicy, you can use some bell pepper or just omit this)

grated zest of one lime

juice from 2 limes

1/2 red onion, finely diced

3 fresh nectarines or peaches, diced (I did two yellow nectarines and 1 white nectarine; you could also use mango)

1/3 cup olive oil

1 teaspoon rice wine vinegar

salt & pepper

Here’s what you do:

Combine all the ingredients through the rice wine vinegar in a bowl.  Mix together and season with the salt and pepper.  Cover and refrigerate for at least two hours to let the juices mix together.  (Note, this will be tasty the next day, but not quite as good/fresh.)




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One Response to Stone Fruit Thai “Sauce”

  1. Nicki says:


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