Ingredients
1 red bell pepper, seeded and cut into thin strips
6 ripe, but firm nectarines, peeled and cut into 8 slices each
1 medium red onion, sliced into long thin pieces
1 teaspoon minced garlic
1/4 cup julienned fresh basil
1/4 cup red wine vinegar
1/4 cup fresh orange juice
2 tablespoons lime juice (about 1 lime)
1/4 cup virgin olive oil
Salt & freshly cracked black pepper to taste
Preparation
Combine all the ingredients in a bowl, and toss them gently. It works best if you use a stainless steel bowl much larger than you would think you need for this recipe so you get some real mixing action as you toss. This will be a slightly runny relish, as the solids and liquids mix but do not combine. Keep chilled until ready to serve. This relish will keep covered and refrigerated, up to 2 weeks.
