A fruity, sweet and sour relish that is great with grilled or pan-fried chicken breast and white rice. This might work with firm-fleshed peaches, too. You can substitute the dried ginger with fresh.

Ingredients

2 serv.

medium nectarines↗2
red bell pepper↗1⁄2
small scallions, white and light green parts↗2
teaspoon ground ginger (sub with 1/4 t fresh ginger, peeled and minced)1⁄8
teaspoon liquid honey↗1
pinch salt↗1
teaspoons cider vinegar↗2
teaspoon sugar, to taste (or more)↗1⁄8
pinch pepper↗1
tablespoon fresh basil, minced↗1

Step-by-step instructions

1
Note: If you sub fresh ginger for the dried, warm it together with the honey.
2
Wash and dry nectarines and bell pepper, cut nectarines from pit. With a potato peeler thinly peel the pepper ( this works good only with fresh plump peppers, but it makes for a much nicer texture of the dish). Cut peppers and nectarines in 1/8-1/4 inch dice. Wash and trim scallions, cut into 1/8 inch rings.
3
Warm honey in a small pot over medium low heat. Add nectarines, scallions and bell pepper and cook for 2 minutes, stirring frequently.
4
Add all the other ingredients, adjust taste and put in a serving bowl. Serve cold or slighly warm with chicken and rice.

Source: food.com

Original recipe ↗

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