Mango Peach Salsa
Arlene Mobley - Flour On My Face
Mango Peach Salsa is a perfect summer chip and dip appetizer served with tortilla chips. Or serve it with grilled chicken or fish. Favorite Mexican appetizer recipe.
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Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Appetizer, Dessert
Cuisine American, Mexican
Servings 6 Servings
Calories 43 kcal
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Recipe Prep Prepare the fruit and vegetables first by rinsing and scrubbing under cold water.
Finely chop the jalapeno, garlic, red onion, and cilantro in a small food processor.
Cut the flash of the peach from the pit and dice.
Recipe Instructions Chop the jalapeno, red onion, garlic cloves, and fresh cilantro finely in a small food processor, pour into a medium-size bowl mixing bowl.
Cut the flesh of the mango away from the pit. Cut the flesh of the mango away from the skin and dice the fruit and add to the bowl.
Cut the flesh of the peach away from the pit. Dice the cut pieces of peach and add to the bowl.
Add the salt, sugar, and zest and juice of the lime.
Mix well.
Refrigerator the salsa at least one day before you plan on serving it.
Makes about 1 quart of fresh fruit salsa.
Prepare this salsa at least one day before you plan on serving it.
Will last 3 to 4 days refrigerated.
Serving: 1 ¼ cup Calories: 43 kcal Carbohydrates: 11 g Protein: 1 g Fat: 1 g Saturated Fat: 1 g Sodium: 8 mg Potassium: 144 mg Fiber: 1 g Sugar: 9 g Vitamin A: 584 IU Vitamin C: 19 mg Calcium: 11 mg Iron: 1 mg
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