Mango Peach Salsa

This is the most simple recipe, so easy but so tasty. There's something about mixing fruits and vegetables together that just works. I guess it's like a chocolate covered pretzel...sweet and salty,  it's a time when all the taste buds get to participate!

I knew I wanted to make a mango salsa but hadn't put much thought into what else would go in it. I opened the fridge and it's like the vegetables jumped out and said 'add me", so I obliged and we got this easy, fresh, sweet and salty mango peach salsa, perfect to top over fish or simply eat with tortilla chips. Come to think of it, this would be good on top a grilled chicken breast too!

Enjoy while the summer produce is still at it peak!

First cut the mango along both sides of the seed. Then score it vertically and horizontally.

First cut the mango along both sides of the seed. Then score it vertically and horizontally.

Pop it backwards and pull of the mango or carefully slice off with a paring knife.

Pop it backwards and pull of the mango or carefully slice off with a paring knife.

Mango Peach Salsa
Mango Peach Salsa served over cod

Mango Peach Salsa served over cod

Servings: This made 4 servings as a fish topper. I would increase everything by double if you were serving it as a salsa.

Ingredients 

1 Large Mango - very ripe - diced
1 Peach - peeled and diced
1/2 Cucumber - diced
1/4 Onion (red or yellow sweet) - diced
1/2 Red Pepper - diced
1 Lime - juiced
1/2 Jalapeno (optional) - seeds removed - diced

How To:

What's important to remember here is to chop all your raw vegetables really pretty small. My grandmother always told me "no one likes to bite into a giant piece of raw onion as a surprise".  Which I can agree, I like my raw veggies small, unless of course, it's a big slice of onion on a juicy hamburger. :)

Once you have the veggies and fruit chopped place in a bowl, sprinkle on some fine sea salt and half the lime. Stir to combine. Taste to see if you need more lime juice or salt. Remember the flavors will develop as it marinates, so go easy on the salt at first.

Cover and chill for a least an hour.  Keep chilled until ready to serve.