Saturday, August 2, 2014

The Best Peach Mango Salsa

We had three mangos on the counter that we needed to use. We had all the ingredients for this and it was DELICIOUS!

The Best Peach Mango Salsa

2 small/medium ripe peaches, diced (peeled or unpeeled)
1 average/medium ripe mango, peeled and diced (fresh preferred, but frozen is okay)
1 average/medium de-seeded jalapeƱo pepper, diced finely (or keep the seeds for extra heat)
1 cup corn (I use frozen and don't thaw)
2 tablespoons Sweet Red Chili Sauce We used chili paste and chili sauce 1 T each
juice of 1 very juicy lime (use 2 limes if they're not very juicy), about 3 to 4 tablespoons
about 25 to 50 cilantro leaves, torn
salt, optional and to taste
pinch cayenne pepper, optional and to taste
chips, for serving

Add all ingredients to a large bowl, stir to combine, taste, and make flavor adjustments as necessary. Tip - After peeling and trimming the flesh of the mango away from the seed, squeeze the seed tightly over the mixing bowl to collect extra mango juice which adds extra mango flavor to the salsa.

Serve immediately with chips or your favorite dippers, or transfer to an airtight container and refrigerate for up to 24 hours before serving. The flavors marry over time and the salsa tastes even better on the second day. Salsa will keep airtight in the fridge for up to 4 days, noting that the fruit will release juices as time passes.

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