20 May, 2014
Peach Mango SalsaComments : 13 Posted in : Dressings - Marinades - Salsas - Sauces, Party Favorites on by : Cook Plate Fork Tags: Bell pepper, Chili pepper, Citric Acid, lime, Mango, Salsa, Serrano pepper, Sodium Metabisulfite, Xanthan Gum
Are you excited about salsas like we are here at Splendid Recipes and More? If you don’t like tomatoes, this salsa’s for you.
If you’ve never made such a salsa, Peach Mango Salsa, then your in for a treat. But maybe your thinking, “This looks good, but I’ll stick with my favorite store bought Peach Mango Salsa.” OK will you do that, but look what’s in that store bought salsa:
Tomatoes, Mango, Water Filtered, Peppers, Chilies and Peppers, Onions, Cane Juice Evaporated, Tomatoes Puree, Peaches, Cilantro, Vinegar Red Wine, Salt, Lemon Juice, Spices, Citric Acid, Sodium Metabisulfite, Sodium Erythorbate, Xanthan Gum.
Did you notice I high-lighted the last four ingredients? Will that’s not in our Peach Mango Salsa.
Here is what you will need:
2 medium peaches, peeled, de-seed, chopped
1 large mango, peeled, de-seed, chopped
½ cup green onions, diced (about 3 scallions)
½ red bell pepper, diced
1 Serrano pepper, de-seed, minced
½ cup cilantro, chopped
½ tsp. salt
1 tbsp. sugar
1 tbsp. lime juice or ¼ of a lime
If your not sure on how to cut a mango, we added this video from – Special Fork Videos – to show you how.
Prepare the peaches and mango and place them into a medium mixing bowl along with the diced onion and bell pepper. Do not mix. Next add the Serrano pepper and chopped cilantro, again do not mix.
Together add salt, sugar and lime juice. Now stir the mixture until well incorporated.
Let mixture set for 15 minutes at room temperature for flavors to infuse, or refrigerate until ready to eat.
This salsa keeps in a mason jar, for 4-5 days in the fridge, or can be frozen for later use. If you use plastic to store the salsa, it will be fresh for just about 2 days.
What Others are Saying About Salsa: