Peach Mango Salsa
This Peach Mango Salsa is so delicious on top of fish tacos, regular tacos, any Mexican inspired cuisine, or just alone with chips! I even used this salsa on breakfast quesadillas this morning and wow, so good! This salsa is warm and savory with a hint of sweetness! Just absolutely delightful!
I didn’t grow up eating a lot of peaches, I think the fuzzy skin sort of scared me. But, stone fruits are my wife’s absolute favorite and so I have had more peaches in the past 5 years than I have had during the rest of my life before that. What can I say? Love sometimes changes us for the better! 🙂
How do you make peach salsa from scratch?
Salsa is really easy to make once you chop everything up. Once everything is chopped, you add it to a bowl and mix it all together. I like to dice all the fruit about the same size, but then I like to cut the peppers and onions a bit smaller. This creates a great spoonful everytime. This peach mango salsa lasts in the fridge for several days but I am sure you will use it up before that happens.
How do I know if a peach is ripe?
Peaches are ripe when they are soft, but not too mushy that you can make an indentation in them. They will start to bruise and get a dark color fresh when they are past their ripeness. When a peach is super ripe, you will be able to peel the skin off of it easily.
Ingredients:
- 3 Peaches
- 2 Altualfo Mangoes (champagne mangoes)
- 2 Tomatoes (firm)
- 1 Bell Pepper (I used red)
- 1/4 of a Red Onion
- 2 Cloves of Garlic
- 1 Jalapeño (Seeds removed)
- 1 TBSP Cilantro (finely chopped)
- 1 Lime
- Sea Salt and Black Pepper
Directions:
- Peel the Peaches and Mango. When peaches are really ripe you can easily just peel off the skin. Otherwise, use a vegetable peeler to peel it off. For the Mango, I like to cut around the pit, then scoop out the flesh from the skin and then chop the flesh into small squares.
- Chop up all of the ingredients except for the lime. I like to keep the peaches, mangoes, and tomatoes all the same shape and slightly larger than the rest of the ingredients.
- I like to chop the onion, garlic, bell pepper, and jalapeño very small so that a little bit of it gets into each bite.
- Squeeze the lime juice and sprinkle the cilantro all over the salsa and mix it well.
- Add a little bit of sea salt and black pepper to taste.
The flavors will mix together better once they sit. Don’t worry if you do not see any liquid at first – a lot of juice will come out of the fruit once the salsa has time to rest.
If you like this recipe, you may also like:
Peach Mango Salsa
Ingredients
- 3 Peaches Peeled, Pitted, and Diced
- 2 Altualfo Mangoes Peeled, Pitted, and Diced
- 2 Tomatoes Chopped
- 1 Bell Pepper Finely Diced
- 1/4 Red Onion Finely Diced
- 2 Garlic Cloves minced
- 1 Jalapeno Finely Diced
- 1 tbsp Cilantro Finely Diced
- 1 Lime Juiced
- Sea Salt
Instructions
- Peel the Peaches and Mango. When peaches are really ripe you can easily just peel off the skin. Otherwise, use a vegetable peeler to peel it off. For the Mango, I like to cut around the pit, then scoop out the flesh from the skin and then chop the flesh into small squares.
- Chop up all of the ingredients except for the lime. I like to keep the peaches, mangoes, and tomatoes all the same shape and slightly larger than the rest of the ingredients. I like to chop the onion, garlic, bell pepper, and jalapeño very small so that a little bit of it gets into each bite.
- Squeeze the lime juice and sprinkle the cilantro all over the salsa and mix it well.
- Add a little bit of sea salt and black pepper to taste.
Sounds so refreshing for this time of year.