Mango Peach Salsa
This quick, fresh and easy Peach Mango Salsa is a mix of sweet and spicy flavors that can be used as an appetizer with chips or a side dish for grilled meats, fish and tacos.
Servings 4 side dish servings
Ingredients
- 1 ripe mango peeled and diced
- 1 large ripe peach peeled and diced
- ½ jalapeno pepper seeded and finely chopped
- ¼ cup red onion finely chopped
- ⅓ cup red bell pepper finely chopped
- ¼ teaspoon salt
- 1-2 tablespoons lime juice freshly squeezed
- 1 tablespoon chopped cilantro optional for serving
Instructions
- Peel and dice 1 ripe mango and 1 large ripe peach (tutorials in the Notes below). Place in a medium bowl.
- Add ½ jalapeno pepper, ¼ cup red onion and ⅓ cup red bell pepper. Sitr to mix.
- Season lightly with ¼ teaspoon salt, 1-2 tablespoons lime juice, and 1 tablespoon chopped cilantro. Stir well and check seasonings. Adjust if necessary.
- Serve with optional lime wedges and a light sprinkle of chopped cilantro.
Notes
Here's a tutorial on how to cut mangoes. And how to peel peaches.
This salsa can use the ratio (or ingredient proportions) you like. Increase the sweetness by using more mango or adding more vegetables for a spicier kick. Any way you want it is acceptable, as you'll be the one eating it.
How long does this salsa last in the fridge? 2-3 days if kept in an airtight container. The fruit will start releasing its juice and soften slightly. Add salt at the last moment if making it ahead. Although it can be frozen, it will not retain its original texture after thawing.
Make tortilla chips at home: cut flour or corn tortillas into triangles, drizzle lightly with olive oil and bake in a medium-low oven until dry and lightly colored. You want them to dry before they start coloring so they are crisp when they cool down. Keep them in tins.
