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Peach Mango Salsa with Jalapeño and Cilantro Recipe

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3.9 from 5 reviews

This vibrant Peach Mango Salsa combines sweet, juicy peaches and mangoes with zesty tomatoes, bell pepper, jalapeño, and fresh cilantro, creating a refreshing topping perfect for fish tacos, Mexican dishes, or simply enjoyed with chips. The fresh ingredients and lime juice blend together to offer a colorful and flavorful salsa that brightens any meal.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: Approximately 3 cups
  • Category: Salsa/Condiment
  • Method: No-Cook
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

Fruits

  • 3 Peaches, peeled, pitted, and diced
  • 2 Ataulfo Mangoes, peeled, pitted, and diced
  • 2 Tomatoes, chopped

Vegetables & Aromatics

  • 1 Bell Pepper, finely diced
  • 1/4 Red Onion, finely diced
  • 2 Garlic Cloves, minced
  • 1 Jalapeño, finely diced

Herbs & Seasonings

  • 1 tbsp Cilantro, finely diced
  • 1 Lime, juiced
  • Sea Salt, to taste
  • Black Pepper, to taste

Instructions

  1. Prepare the Fruits: Peel the peaches and mangoes. When peaches are fully ripe, the skin peels off easily by hand; otherwise, use a vegetable peeler for removal. For mangoes, cut around the pit, scoop out the flesh, then dice into small squares.
  2. Chop the Ingredients: Chop the tomatoes, and dice the bell pepper, red onion, and jalapeño finely. Mince the garlic cloves. Keep the peaches, mangoes, and tomatoes slightly larger and uniform in shape so their texture contrasts nicely with the finely diced aromatics.
  3. Combine and Season: Place all chopped ingredients in a mixing bowl. Squeeze fresh lime juice over the salsa, sprinkle the finely diced cilantro on top, and mix well to combine all flavors evenly.
  4. Adjust Seasoning: Add sea salt and freshly ground black pepper to taste. Stir gently to integrate the seasoning throughout the salsa.
  5. Let it Rest: Allow the salsa to sit for at least 15-20 minutes before serving to let the flavors meld and juices release, enhancing the taste and texture.

Notes

  • The salsa’s flavors develop and deepen after resting, so for best results, let it sit refrigerated for 15-30 minutes before serving.
  • Do not worry if the salsa appears dry initially; the fruit will release juices upon standing.
  • This salsa pairs exceptionally well with fish tacos, grilled meats, or as a refreshing dip with tortilla chips.
  • Adjust the jalapeño quantity depending on your preferred spice level.

Find it online: https://cheftinaskitchen.com/peach-mango-salsa-with-jalapeno-and-cilantro-recipe/