June 22nd, 2012

Mango Peach Salsa

Mango Peach Salsa



Last summer we went on a cruise to the Caribbean Islands, and when our ship stopped in St. Lucia, we took a catamaran to a remote part of the island as part of a shore excursion.  It’s pretty typical for the locals to try to sell handmade jewelry and other items they’ve made to the Americans.  So while we were taking a relaxing dip in the water, this guy just paddled over to us in his kayak to sell us some mangoes and a big seashell that now has a prominent place in my family room.

I just happened to be holding my camera, so I snapped his picture, and as I did, he asked me if he was going to be a movie star in Hollywood.  I think he was serious!  I wonder if he thinks all Americans work in the movie industry.  Well, this may not be Hollywood, but it’s the best I can do.  So, to the movie-star-wanna-be who sold me the juicy mangoes in St. Lucia, I’m dedicating this Mango Peach Salsa recipe to you, and if you ever make it big in Hollywood, don’t forget me—I was your first fan!

This salsa has a really fresh taste to it, and it’s sweeter than regular salsa.  It makes a decent amount, so I sometimes serve part of it as an accompaniment with dinner.  It goes great with grilled chicken or fish.  And this morning I added it to my scrambled eggs along with some cheese.  It’s very versatile.  It has quite a few ingredients, but a lot of them are spices, so don’t let the long list of ingredients scare you off.  You’re going to need tomatoes, peaches, a mango, a red bell pepper, an onion, cilantro, a jalapeno pepper, garlic, tomato paste, apple cider vinegar, lemon juice, sugar, spices, and some tortilla chips.  Begin by peeling the tomatoes and then dropping them into boiling water for about a minute.  Then run them under cold water.  The peels should come off easily.  Chop the tomatoes and place in a medium-sized bowl.

Peel and chop the peaches and the mango and add to the bowl.

Chop the red bell pepper, the onions, and the cilantro and add to the bowl.

Chop the jalapeno and mince the garlic and add to the bowl.

In a separate small bowl, combine the tomato paste with the apple cider vinegar, lemon juice, sugar, basil, oregano, salt, and pepper.  Stir well.

Add the sauce to the larger bowl.  Mix again and serve with tortilla chips.

Mango Peach Salsa

Posted under Appetizers, Mexican

8 Responses to “Mango Peach Salsa”

  1. Love a sweet salsa! Looks wonderful!
    How did you like your cruise? What cruise line did you go with? How did you like St. Lucia? We have dreams to one day get there.

  2. We had a great time on the cruise and in St. Lucia. That particular cruise was on Carnival Cruise Lines, and it was our second time on Carnival. They always have a lot of fun activities, and their food—particularly in the dining rooms—is very good. The most beautiful ship I have been on was with Norwegian Cruise Lines, but their food wasn’t as good. I like the food to be really good, so I doubt I will go with Norwegian again, but I know there are some people (my best friend included) that like beautiful ships—or beautiful views from restaurants—more than the food being served. If you’re like that, you might want to consider Norwegian.

  3. That sounds DELICIOUS!

  4. Julia, I’m so glad you finally got to see this post, especially since it was your idea for me to put a salsa recipe on my website! You rock, girl!

  5. Is there a shelf life with this salsa? Also, could it be frozen? I LOVE this recipe! Thanks!

  6. Jane, I don’t think I have ever frozen this salsa, so I’m not sure. As for shelf life, I think it would be best if you finished it within a couple of days. Thanks for your comment.

  7. This could so be my dinner! :)
    Such pretty color.

  8. As soon as I saw this post, it reminded me of the show Brothers & Sisters. There was a dramatic scene involving Mango Peach Salsa.

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