Grilled Nectarine Salsa with Spicy Lime Tortilla Chips

June 9, 2025

Get ready to wow your taste buds! This Grilled Nectarine Salsa is smoky, sweet, and tangy, paired perfectly with zesty, crisp spicy lime tortilla chips. It's the ultimate combo for snacking or spicing up any dish. Let’s fire up that grill and create some magic in the kitchen!

4.3 out of 5 (3 ratings)

If you're looking for a snack that’s equal parts refreshing, zesty, and eye-wateringly delicious, you’ve come to the right place! This Grilled Nectarine Salsa with Spicy Lime Tortilla Chips is more than just a recipe—it’s an edible celebration. Picture this: a smoky late-summer evening, the grill sizzling away, and the sweet aroma of nectarines wafting through the air. It doesn’t get much better than this! Whether you’re planning an appetizer for your next gathering or just looking for a fun way to jazz up taco night, this salsa-chip duo is here to deliver big flavor and plenty of smiles.

Grilled Nectarine Salsa With Spicy Lime Tortilla Chips Recipe

What makes this dish extra special is its ability to balance seemingly opposing flavors in perfect harmony. The fire-kissed nectarines add a natural caramelized sweetness, while jalapeño and red onion provide a subtle kick of heat and tang. But wait, there’s more! Fresh lime juice and cilantro bring a pop of brightness to the salsa, giving it that "can't-stop-dipping" kind of vibe. As for the chips, they’re no ordinary tortillas. With a light brushing of lime juice, a cheeky dash of chile powder, and a sprinkle of sea salt before crisping them up, these chips have a subtle citrusy zing and just the right amount of heat. This is fusion cuisine at its finest—where smoky, sweet, and spicy come together to make something truly unforgettable.

If you're new to grilling fruit, let me be your guide! The secret to mastering this technique is all about heat and timing. Make sure your grill is set to medium-high and lightly brush the nectarines with oil to prevent sticking. Don’t wander off—these little golden gems only need a couple of minutes on each side to get those glorious grill marks and a luscious, caramelized flavor. And let’s talk tortilla chips for a second: don’t skimp on the lime juice because that's where the magic happens. Once all your chips are brushed, spread them in a single layer for even crisping. Trust me, you don’t want half-soggy chips in this equation!

I can’t stress it enough—this recipe is so much fun to make, and the results feel almost gourmet. Serve the salsa with the chips for a crowd-pleasing snack, or try spooning it over grilled chicken, fish tacos, or even a simple bowl of rice and beans for an extra flavor punch. You can also get creative with additions like diced avocado or a scattering of pomegranate seeds for a festive twist. Once you’ve tasted this combination, I guarantee it’ll be a summer go-to. The best part? It’s just as much about the process—grilling, mixing, tasting—as it is about devouring the final product. So grab your tongs, turn up the tunes, and prepare to wow yourself (and your lucky eaters).

Keywords: grilled fruit salsa recipe, spicy lime tortilla chips homemade, best nectarine salsa snack, easy summer grilling recipes, unique salsa recipes with fruit, fresh appetizer ideas grilling, smoky sweet salsa ideas.

Prep Time

15 minutes

Cook Time

10 minutes

Servings

4 servings

Cuisine

Mexican

Ingredients

•4 ripe nectarines, halved and pitted
•1 small red onion, finely diced
•1 jalapeño pepper, seeded and finely chopped
•1/4 cup fresh cilantro, chopped
•1 tablespoon honey
•Juice of 1 lime
•1/2 teaspoon salt
•1/2 teaspoon ground cumin
•4 large flour tortillas
•2 tablespoons olive oil
•1/2 teaspoon chili powder
•1/2 teaspoon garlic powder

Instructions

1
Preheat your grill or grill pan to medium heat.
2
Place the nectarine halves cut-side down on the grill and cook for 3-4 minutes until slightly charred and softened. Remove from the grill and let cool slightly.
3
Dice the grilled nectarines and place them in a medium bowl.
4
Add the red onion, jalapeño, cilantro, honey, lime juice, salt, and cumin to the bowl with the nectarines. Mix well to combine and set aside.
5
Preheat the oven to 375°F (190°C).
6
Brush both sides of the flour tortillas with olive oil. Stack them and cut into wedge-shaped chips using a sharp knife.
7
Spread the tortilla wedges on a baking sheet in a single layer. Sprinkle them with chili powder and garlic powder.
8
Bake the tortilla chips in the oven for 8-10 minutes, or until crisp and golden brown.
9
Serve the grilled nectarine salsa alongside the spicy lime tortilla chips.

Nutrition Information

Calories

220 calories

Protein

Carbs

36g

Fat

Frequently Asked Questions

Q: Can I use peaches instead of nectarines in this recipe?

A: Yes, you can substitute peaches for nectarines. Choose ripe but firm peaches to ensure they hold up on the grill. The texture and flavor will be slightly different but still delicious.

Q: What can I use instead of jalapeño if I want a milder salsa?

A: If you prefer less heat, you can use a mild pepper like poblano or skip the pepper entirely. You could also try using a small amount of finely chopped green bell pepper for a peppery flavor without the spice.

Q: Can I make the salsa and tortilla chips ahead of time?

A: Yes, you can make the salsa up to 24 hours in advance and store it in an airtight container in the refrigerator. The flavors will meld nicely. For the tortilla chips, bake them ahead and store them in an airtight container at room temperature for up to 3 days. Re-toast them in the oven for a few minutes if they lose crispness.

Q: What’s the best way to grill nectarines if I don’t have an outdoor grill?

A: If you don't have an outdoor grill, you can use a stovetop grill pan or even a broiler. For the grill pan, preheat it and cook the nectarines as directed. To use the broiler, place the nectarine halves on a baking sheet, cut-side up, and broil them for 3-4 minutes until charred.

Q: Can I substitute corn tortillas for flour tortillas?

A: Yes, you can use corn tortillas instead of flour. Keep in mind that corn tortillas may crisp up faster in the oven, so monitor them closely to avoid burning.

Q: How should I store leftover salsa?

A: Store leftover salsa in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as some liquid may separate.

Q: What are some serving suggestions for the grilled nectarine salsa?

A: In addition to serving with the spicy lime tortilla chips, you can use the salsa as a topping for grilled chicken, fish, or pork. It also pairs well with tacos, quesadillas, or as a colorful addition to a charcuterie board.

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