Mango And Peach Salsa Recipes

PEACH MANGO SALSA (COSTCO COPYCAT)

Steps:

• Pit, chop, and dice all the veggies.
• Combine all the ingredients into a large stockpot and bring to a boil. Simmer 30 minutes.
• Pour hot salsa into clean jelly jars; seal with lids and process in a water bath for 25 minutes.

FRESH PEACH MANGO SALSA

Steps:

• In a large bowl, combine the first nine ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

PEACH-MANGO SALSA

Steps:

• Combine tomatoes, peaches, bell pepper, mango, garlic, lime juice, and cilantro in a large bowl. Cover and refrigerate until serving, at least 30 minutes for flavors to blend.

MANGO, PEACH AND PINEAPPLE SALSA

Steps:

• Place the mango, peach, pineapple, tomato, onion, red pepper, yellow pepper, and cilantro in a mixing bowl. Stir in the garlic, jalapeno, lime juice, salt, sugar, and water. Cover and refrigerate at least 1 hour before serving.

MANGO AND PEACH SALSA

Steps:

• Mix everything together seasoning to taste with salt and pepper.
• You want some of the peaches and mango to be chopped into bigger chunks than the rest of the ingredients so that they stand out a little.
• After an hour or two the salsa will have leaked a little liquid, in this case, pour most of it off and mix the rest back inches.
• I love fruit!

SOUTHWESTERN CHICKEN WITH MANGO-PEACH SALSA

Steps:

• Set up grill for direct grilling over medium-high heat. Oil grate when ready to start cooking.
• Rinse and pat dry chicken breast; set aside.
• In a small bowl, mix together All-Purpose Rub, cumin, and cayenne. Gently pat onto all sides of chicken breasts using all the rub mix; set aside while preparing salsa.
• For salsa: In a medium bowl, toss to combine all ingredients. NOTE: It is easier to dice frozen fruit while it is still frozen. Cover and set aside while chicken cooks.
• Place chicken on hot oiled grill. Grill chicken 5 to 6 minutes per side or until done.
• INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts, as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.
• Serve chicken hot with salsa.
• Combine all ingredients. Store in air-tight container in cool dry place or freezer.

MANGO AND PEACH SALSA

Steps:

• 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.

PEACHY MANGO SALSA, CANNED FOR CHRIS!

Steps:

• Sterilize Ball jars rims and screw tops.
• Place all the ingredients in a large pot. Bring to a boil over high heat, stirring to dissolve sugar.
• Reduce to simmering, and simmer 5 minutes. Do not overcook.
• Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands tightening firmly and evenly. Do not over tighten.
• Put the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. Boil them for at least 20 minutes.
• Lift the jars out of the water and let them cool them in a draft-free place overnight. You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. Label and store in a cool place out of direct light using within 1 year.