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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peach Mango Salsa Recipe

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This recipe for Peach Mango Salsa is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Peaches Peeled, Pitted, and Diced
2 Altualfo Mangoes Peeled, Pitted, and Diced
2 Tomatoes Chopped
1 Bell Pepper Finely Diced
1/4 Red Onion Finely Diced
2 Garlic Cloves minced
1 Jalapeno Finely Diced
1 tbsp Cilantro Finely Diced
1 Lime Juiced
Sea Salt
Directions:
Directions:
Peel the Peaches and Mango. When peaches are really ripe you can easily just peel off the skin. Otherwise, use a vegetable peeler to peel it off. For the Mango, I like to cut around the pit, then scoop out the flesh from the skin and then chop the flesh into small squares.
Chop up all of the ingredients except for the lime. I like to keep the peaches, mangoes, and tomatoes all the same shape and slightly larger than the rest of the ingredients. I like to chop the onion, garlic, bell pepper, and jalapeņo very small so that a little bit of it gets into each bite.
Squeeze the lime juice and sprinkle the cilantro all over the salsa and mix it well.
Add a little bit of sea salt and black pepper to taste.
Personal Notes:
Personal Notes:
The flavors will mix together better once they sit. Don't worry if you do not see any liquid at first - a lot of juice will come out of the fruit once the salsa has time to rest.

 

 

 

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