Posted by Tastefully Simple on May 4, 2016
Cinco de Mayo is tomorrow, and any holiday that gives me an excuse to consume Mexican cuisine all day is my kind of holiday. What is more perfect than tacos, taquitas, burritos, enchiladas, tamales, gaucamole … and salsa! Can’t forget the salsa! So in honor of Cinco de Mayo, I set out to create a fun, fresh, fruity salsa – and the result, my friends, is nothing short of excellence in a bowl. This salsa surpassed any expectations I had and one bite had me imagining it atop grilled chicken, salmon, shrimp tacos, ice cream (no, not kidding), and served with a refreshing Juicy Watermelon Margarita.
The preparation was simple and the Mango Lime Sauce brought all the flavors together very nicely.
I hope you enjoy this salsa as much as I did!
Olé!
– Janice
Mango, Peach & Pineapple Salsa
Ingredients
- 2 ripe mangos, peeled, seeded and chopped
- 2 fresh peaches, halved, pitted and chopped
- 1 cup diced fresh pineapple
- 1 small red onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 fresh jalapeno pepper, seeded and diced
- 1 bunch fresh cilantro, chopped
- Juice of 1 lime
- ¼ cup Mango Lime Sauce
- Tortilla Chips
Directions
- In large bowl, combine all ingredients except tortilla chips. Toss to coat. Salt and pepper as desired.
- Cover and refrigerate at least 1 hour.
- Serve salsa with tortilla chips.
Makes 12 servings.
Make Ahead: Prepare through step 2 up to 4 hours ahead. Continue with step 3.
Tips and Hints
- If peaches are not in season, feel free to use frozen peaches that have thawed in a strainer to remove extra juices.
- When seeding the jalapeño, use a teaspoon or small spoon to scrape the seeds from the inside.
- Wash your hands after cutting the jalapeño, and make sure to not touch your face or eyes before you do so … you have been warned!