I was excited to try nectarines in a salsa. I baked some boneless chicken breasts (just salt & pepper) to serve underneath the salsa. The simplicity of the chicken is highlighted with the complex taste of the salsa. The sweetness of the raisins and nectarines is paired with the acidity of the vinegar and pungent garlic, ginger, and green onions. I served it with (microwave) baked potatoes with more green onions and butter on top. Quite a good and unexpected carnival of flavors. :-)
I ended up making this meal a few days later than I had originally planned on, so the fruit got extra ripe and delicious. I grilled some bone-in pork chops on my cast iron grill pan - simply seasoned with salt and pepper and a drizzle of olive oil. This salsa on top was a super refreshing and delicious counterpart to the moist pork. I used some the leftover salsa a few days later over some grilled tofu for a delicious vegetarian meal, and it was still amazing. The raisins got plump and the flavors had more time to develop since it sat in the fridge for a few days. I'll definitely be making this again and again!