Nectarine-Red Pepper Relish

I have made this recipe for decades because it’s full of flavor, color and freshness. As long as you can find ripe nectarines or peaches, you can make it year round. The original recipe calls for grilled tuna but I usually use swordfish. It lasts for several days in the fridge if you don’t use all of it, and can be tossed in a salad or paired with a chicken breast. I found this recipe in Chris Schlesinger’s (remember East Coast Grill in Cambridge?) excellent book “Thrill of the Grill”.