PEACH MANGO SALSA RECIPES MANUAL

Cover the bowl and refrigerate for 2-3 hours to allow the flavors to infuse. Add in the minced garlic, lime juice, salt, granulated sugar, and water. Put the mango, peach, pineapple, tomatoes, onions, bell peppers and cilantro into a medium sized mixing bowl. Prepare all of your ingredients listed above.

PEACH MANGO SALSA RECIPES MANUAL

If you have a manual food processor, you could use that too. It does a great job at chopping them to the thickness & consistency that I need. Note: I used my Tupperware Quick Chef chopper to chop up the onion and bell peppers. Delicious!Ģ medium peaches, halved, pitted, and dicedĢ tablespoons lime juice, fresh or bottled Okay, I admit, we made two batches! We used one for snacking and one for marinating boneless, skinless chicken breasts. After 2-3 minutes, move to a cooler spot, or turn heat down to medium-low, cover grill and finish cooking until its cooked to your desired done-ness. After a few minutes and grill marks appear, turn over. This salsa is some of the best that I’ve ever had It’s perfect. Grill: Preheat grill to med-high, and grease the grates well. At my age I don’t need mouth-burning heat. When it comes to salsa I’m all about the fruity flavor combinations and I like mine on the mild side. The recipe was fairly simple and it was a big hit with my family. While in Costco I picked up a large container of Santa Barbara Original Recipe Mango with Peach Salsa. Last week we made our own Peach, Mango and Pineapple Salsa.

As an added bonus, once salsa it will last 1-2 weeks in your refrigerator before it goes bad. You can use salsa a wide variety of different ways to add flavor to foods. We love salsa and use salsa as a dip with chips, as a topping on nachos, as a condiment in a wrap and one of our favorite ways to use it as a marinade for chicken.

Peach mango salsa recipes