Mango and Peach Salsa

peaches, peeled and medium diced

mango, peeled and medium diced

red onion

jalapeno,

lime juice

vegetable oil

cilantro

Salt and black pepper

Toss all the peaches, mango, onions, jalapeno, lime juice, oil and cilantro together in a large bowl. Season with salt and pepper and refrigerate at least 1 hour before serving.

Cook's Note: If the fruit is under-ripe, toss with some lime juice and 1 tablespoon sugar. Set aside to macerate for 15 minutes before adding the other ingredients and refrigerating.

I like this with  grilled fish!  Very similar to one I had seen on WW.

Awesome. I fired it up a little with 2 jalapenos.

I've made this several times and every time it's delicious. I bring it to parties and it always gets raves. I've tried other Sunny Anderson recipes and all have been good.

This was soooo good. The only thing I changed was I used a poblano pepper instead of jalapeno because I don't like spicy.  It was fantastic.  Better as it sits. 

OMG talk about DELICIOUS!!!!!!!!!! I just made this and I am in love. Now I'm about to make the coconut chicken which I already know will go perfect. This salsa makes me feel like I'm on a tropical island somewhere!!!! Will be serving it with my Alton Brown inspired guac!!!! And will be a staple!

mango and peach salsa

Prep Time: 10 minutes

Total: 1 hours, 10 minutes

Servings: 5

Author : Sunny Anderson

Ingredients

Instructions

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