Monday, March 30, 2015

Peach Mango Salsa

I created this recipe after buying some amazing peaches from a local farm around the corner. They were perfectly ripe and I needed a quick and easy way to use them up while they were still good. I'm a big fruit salsa fan, too, so this recipe helped me grow my arsenal of really tasty side dishes and appetizers.

You can serve this with multi-grain scoop style chips or cinnamon pita chips for a great flavor. This also tastes great on top of white fish and grilled chicken breasts. If you don't have fresh peaches ready at hand, you can use canned peaches. I just recommend going with the kind stored in their own juices than the corn syrup ones. You don't want to go crazy with the sweetness. 

Ingredients: 5 small ripe peaches finely diced, 1 ripe mango finely diced, 1  red bell pepper finely diced, juice of one small lime, dash of salt and cinnamon, 1/4 cup chopped onion- red or sweet yellow are good options, tsp of cilantro.

In an air tight container combine all ingredients and mix together well. Allow to sit in the fridge overnight for the flavors to really meld together. Serve cold for chips or if using for meats you can put on top of the already cooked side of the meat while the other side is still cooking to warm up the salsa and add in some flavor.

*This recipe was originally shared  in my September 2014 Newsletter. 

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