GOOD EATS

Peach Mango Tomato Salsa

Peach Mango Tomato Salsa is a colorful, chunky salsa made with sweet fruits, garden ripe tomatoes and fresh ingredients. It’s bursting with flavor in every bite and brightens every dish you pair with it.

Peach Mango Tomato Salsa is perfect for scooping up with your favorite chips, adding to the top of tacos or spooning over grilled pork or chicken. A beautiful take on traditional salsa that’s bright and tasty and screams summertime.

If you’re looking for something a little different for backyard barbecues and family celebrations, are craving a snack for the lake or want to complement your favorite grilled foods, look no further. This salsa is loaded with the right combination of sweetness, tanginess and spiciness.

GOOD EATS

Gina Abernathy

Ingredients

2 fresh peaches, pitted and chopped small 1 ripe mango, chopped small 1 yellow bell pepper, diced 1 large tomato, ripe and diced 1 jalapeño, diced 1/2 red onion, diced Juice from 2 limes Salt and pepper to taste 1/4 cup chopped cilantro

Directions

Stir prepared ingredients together in a large bowl. Serve immediately or cover and chill in the refrigerator until ready to enjoy. Use a slotted spoon to serve.

Serve as a dip with tortilla chips, over tacos, with fish or as a side.

Note: Liquid will gather from the fruit and tomatoes at the bottom of the bowl. Drain before serving, or add a slotted spoon to the bowl.

This salsa is best served after it has been refrigerated for a few hours or overnight.

The flavors of the peach, mango and tomato pair well with the fresh lime juice and cilantro. The combination may seem a little strange, but trust me, the fruits and vegetables complement each other. This makes a nice bowl of sweet, tangy and spicy salsa that gets tastier with every bite.

This Peach Mango Tomato Salsa is so incredible and versatile. It’s also a great way to use seasonal fruits and vegetables. So, if you are looking for something flavorful and a little different, try this salsa. It’s easy, healthy and delicious.

Tips for the Best Salsa

n The key to good salsa is to chop the fruits and vegetables into small bites. n I used yellow bell pepper but feel free to use any color. n If you don’t like spice, leave out the jalapeno; however, I did remove the seeds to cut the heat just a bit. n Add a pinch or two of salt. It brings out the flavor of the mango. n The liquid will gather from the fruit and tomatoes at the bottom of the bowl. Drain before serving, or add a slotted spoon to the bowl.