![]() ![]() Red Onion – The red onion adds a nice crunch and a little zesty flavor. You want the avocado pieces to stay intact when they are added to the salsa. It should be ripe enough that there is a nice green ring around the outside when you open it up, but not so ripe that it would fall apart with the gentle press of a fork. I find it harder to pick out a perfect mango just by look and feel, so you may want to pick up more than 1 just in case one doesn’t work out.Īvocado – I like to think of the avocado as a step before it’s guacamoleready. Mango – Same goes for the mango as the peaches in terms of how to pick it out. If they are too hard and don’t give at all they are not ripe enough, if they are so mushy you feel like you could put your finger right through the skin then they are over ripe. Peaches – The peaches should be ripe and juicy! During peach season look for the peaches that when you press on them give just a little bit. What you should focus on is making sure you are picking out the freshest ingredients to make the most delicious salsa possible. The actual making of this salsa is no more than cutting up the ingredients and tossing them together in a bowl. What will I need for 10 Minute Peach Mango Salsa? This fresh, summer salsa is sweet, zesty, fresh and incredibly simple to make! It’s great as a dip with tortilla chips and it’s also perfect served on top of grilled chicken or fish! Or just dive in with some chips! I hope you enjoyed our fresh ingredients turned into a tangy, sweet salsa today.This 10 Minute Peach Mango Salsa is a quick and easy, refreshing summer salsa made with juicy peaches, sweet mango, avocado, red onion, jalapeño and cilantro mixed with olive oil and lime juice. So here’s a chicken salad I added the Peach Mango salsa to. Now, sometimes if the fruit is a bit too tart, I will add a teaspoon or so of sugar over the salsa and mix it all up. Have you ever used one of these juicers? You put the cut side down over those holes, then squeeze the handles together. I cut them into half…or just small enough to fit on the chopper and then let the tool do the rest of the work. The jalapeno gives it a little kick, which is fun sometimes. I usually also add something green like a green pepper or a jalapeno from the garden. Then, chop up the tomatoes, peach, and mango using the large grid: You can see a picture of the chopper there…it’s formal name is “Vidalia food chopper.” See how small and perfect each little piece is? That would take FOREVER if you did it by hand…unless, of course, you are a super-fast knife chopping sous chef, maybe. First, chop up the onion and pepper using the small grid: Here’s the beautiful ingredients that go into the Peach Mango Salsa. ![]() (I don’t get paid to tell you this…I am only telling you because I LOVE this tool so much, and I use it for this peach mango salsa, fresh bruschetta, and my garden salsa ALL the time!) It’s called a food chopper, and I got mine for such a deal at Bed, Bath & Beyond. I use a special tool to cut all the pieces into the perfect little dice, and it makes this job SO FAST. I don’t know what it is about this salsa that makes me want to break out into a latin dance every time I make it! Ha! But really, doesn’t this picture just make you happy?! ![]() It is so easy to make and adds a big flavor punch! It is delicious with chicken or on salad…and I serve it a lot with a simple grilled chicken over a bed of greens. Today I am sharing my favorite Peach Mango Salsa recipe. ![]()
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