by Celeste Leal • images by Frankie Leal
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)
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
Add about 2 cups diced pineapple to recipe for
a different variation.
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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