"This fruity and spicy salsa is yummy on just about everything from chips to barbequed chicken, tacos, and even tofu! By the way, pineapple mojitos are a great accompaniment!" — serenadelorenzo
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mangos, peeled, seeded and chopped
peaches, halved, pitted, and cut into 1/2-inch dice
white onion, diced
red bell pepper, diced
yellow bell pepper, diced
diced fresh pineapple
chopped fresh cilantro
white sugar, or to taste
Beautiful, healthy & tasty. For the dressing, I shake the following together in a medium sized glass jar: garlic, lime juice, & salt in the amounts as written plus 3/4 c pineapple juice (instead of water), 1-2 T sugar (instead of 2T), 1/4 tsp ground black pepper, 1/8 tsp cayenne pepper, & 1 T olive oil. I let the dressing sit for 5-10 minutes to let the flavors mingle, then shake again and pour over the salsa. This would be fantastic in August with fresh, local peaches. Right now I used canned, drained peaches and pineapple (save the juice for the dressing), and it is a great, change-of-pace salsa for chips or with grilled chicken.
I like it, although I didn't like the cilantro very much. Next time I'll leave it out. Other than that it ws very good.
I've noticed that some people feel that something is missing and others love it. I can tell you from personal experience making this recipe multiple times, the quality of the ingredients you use makes a huge difference. If your mangoes aren't ripe enough, for example, you won't have the right level of sweetness and so you have to add more sugar to it. Also, letting this sit for about an hour or two before serving it makes a huge difference. All of the flavors have a chance to meld and flavor the liquid that you add to it. Lime juice is key as well (as is salt). There should be a balance of sweet, spicy, salty and sour. If any of these are off, play with the ingredients until you get that balance.
Very good; might add black beans or garbanzo beans next time and a few jalapeno...but very good flavor! Tested no co-workers and they loved it!
There was a LOT of dicing involved in making this. I hadn't noticed that it's set for 16 people. However, it was so YUMMY that even though there were only five of us eating it (one of which usually doesn't even like salsa), it was eaten until both big bags of chips were gone...and people we taking the little crumbs and scooping up what they could, lol. A big hit! :)
Wonderful salsa! I did take others advice and halved the amount of cilantro and I also only used about 1/2 cup of water because the mangos were very juicy. A lot of chopping but totally worth it!
Wonderful dish!!! I used canned diced tomatoes, pineapple tidbits and a jalapeno for each batch. We canned it..Boil it for 10 minutes then put in jars..Put in a water bath for 15 minutes. A new favorite in my home!! Thank you.
This salsa recipe was great, only I tweaked it a touch. I used small or roma tomatoes, so I probably tripled or quadrupled the number of tomatoes, the fruit was so sweet, I probably could have eliminated the sugar, but cut it down to 1Tbs., and I felt it needed a little more spice, so I added 1/4 cup chopped jalepenos from a jar-chopped into tiny pieces; which made it about a medium heat wise. I'm going to try freezing this, would like to can some if anyone has any ideas?
* Percent Daily Values are based on a 2,000 calorie diet.
Mango, Peach and Pineapple Salsa
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 2
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