Peach and Mango Salsa

Last weekend we were invited to the house of my daughters boyfriend to spend the Fourth of July holiday with his family. Although we didn't have to bring anything I obviously wanted to so I whipped up a couple dishes of homemade salsas and brought those along with a big bag of chips and an assortment of non-alcoholic drinks like flavored waters, green tea and a few energy drinks for the kids.

The salsas I decided to make were based on whatever foods I had on hand - so I ended up making one traditional tomato based and another that was fruity based. Using the 2 peaches I had here in the house and then the mangoes I had previously diced and froze I had a delicious salsa that was raved about by their entire family.

Regular readers, you know I don't always measure things... I just throw them together at will, which is what I did here but I'll try to recreate it for you. Remember my rule though - have fun and change amounts based on your families likes and dislikes. Add more of something and less of something else if you choose! That's how new recipes are made!

Peach Mango Salsa

2 ripe peaches, peeled and diced
1-2 mangoes, peeled and diced
1/2 sweet onion (vidalia, washington, etc.) diced
1 T dried cilantro or parsley
1 T olive (olive, vegetable, canola)
juice of 1 lime
1 t salt
2 T diced green chilies (the mild kind you buy in a can)
1 jalapeno, diced incredibly tiny

Mix and chill 2 hours to let the flavors blend. Serve with tortilla chips or with cinnamon pita chips or even won ton chips.Print Friendly and PDF