Peach Mango Fruit 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.

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:

• 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.

PEACH-MANGO FRUIT SALSA

Steps:

• In a large pot over medium heat combine the vegetables. Cook for 10 minutes. Add peaches and mango and cook for additional 5 minutes. Remove from heat, add lime juice and cilantro. Stir. Pack into hot jars using 1/4-inch headspace. Adjust 2-piece caps. Process 10 minutes in boiling water canner.

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.