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words by Celeste Leal • images by Frankie Leal

It’s summer time and that means it’s hot out! If you’re like me, you try your hardest not to cook inside. Food that is fresh and easy that doesn’t require a hot stove or oven is what’s on my menu. In this issue, Chef Bill Hassett of Masterpiece Catering has created something perfect for your summertime menu, Summer Nectarine Salsa. This recipe can be used as an appetizer for your back yard BBQ or kick up the flavor in your fish, chicken or pork. This sweet and spicy treat is something you will want to eat all summer long. Enjoy!

1/2 Green Bell Pepper (finely diced)
1/2 Red Bell Pepper (finely diced)
1/2 Yellow Bell Pepper (finely diced)
6-8 Nectarines (medium, diced)
4 Green Onions (diced)
1/2 Small Red Onion (finely diced)
1-2 Jalapenos (finely diced)
1 C. Cilantro (chopped)
1/2 C. Apricot Preserves (thin w/ 2-3Tbsp. water)
1tsp. Salt
1-2 Tbsp. Extra Virgin Olive Oil
Prep all ingredients as described above, combine and mix well. Refrigerate 2-4 hours before serving. Serve with chips as a variation to chips and salsa. This also goes very well with fish, grilled chicken and pork.
Chef’s Note:
Add about 2 cups diced pineapple to recipe for a different variation.


About the Chef:
Chef Bill Hassett has been in the culinary industry for 24 years and has owned and operated several restaurants in that time span. Currently Bill is the owner of Masterpiece Catering, specializing in everything from small intimate dinners, Birthday’s, Wedding’s, Reunion’s, Corporate Events, Family Gathering’s, Holiday parties or any other special events that you may have. Call Chef Bill Hassett today to reserve your evening with a master of the trade. 559.393.5147

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