Peach Mango Salsa is the perfect accompaniment as a snack with tortilla chips or served on top of grilled chicken or fish. I whipped up this batch just before having company last weekend. It was a hit with everyone!
There are some variations that you can make depending on your tastes. If you are a cilantro lover, definitely add it to this recipe. My husband despises it, so I left it out this time. You can also adjust the amount of jalapenos depending on your level of heat tolerance. I found that it really tasted best a day or so after I first made it because the flavors had a chance to blend. The original recipe from Pioneer Woman used canned peaches, so that is what I used. I definitely plan to try fresh peaches once they come into season. I love the taste of mango and had a package of frozen from Trader Joes, so I included that in my batch. You can use fresh mango or leave it out completely. Just be sure that if using fresh fruit, you consider whether the fruit will brown or not. If it does, use Fruit Fresh or lemon juice to prevent the browning.
- 2 cans (28 ounce) peaches, drained, cut into small pieces
- 3 cups frozen mango, cut into small pieces
- 1 whole medium-large red onion, finely diced
- 1 whole large red bell pepper, seeded & finely diced
- 1-2 whole jalapenos, seeded & finely diced
- 1/4 teaspoon chili powder (more to taste)
- Dash of salt
- Juice of 1 lime-(I used bottled lime juice)
Gently combine all ingredients into a bowl.
Taste and add a little more salt and chili powder if you like
Cover and refrigerate for at least 1 hour before serving.
Serve with tortilla chips or over grilled chicken or fish!
Adapted from: Pioneer Woman