Peach Mango Salsa Recipes

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PEACH MANGO SALSA (COSTCO COPYCAT)



Peach Mango Salsa (Costco Copycat) image

This mango salsa has the perfect blend of peaches and tastes just like Costco's!

Provided by Alyona Demyanchuk

Categories     Appetizer     Canning     sauce,     Side

Time 3h

Number Of Ingredients 13

10 lbs tomatoes
8 peaches
3 mangos
3 red bell peppers
1 TBSP Chile Habanero Sauce
3 onions
1 cup distilled white vinegar
1 TBSP dried cilantro
2 cups sugar
2 TBSP salt
7 cloves garlic
15 oz canned tomato sauce
6 oz canned tomato paste

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.

Nutrition Facts : ServingSize 1 g, Calories 40 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 183 mg, Fiber 1 g, Sugar 8 g

FRESH PEACH MANGO SALSA



Fresh Peach Mango Salsa image

This colorful, freshly-made salsa tastes wonderful on fish tacos. The garlic and veggies nicely complement the peach and mango flavors.-Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4 cups.

Number Of Ingredients 10

1-1/2 cups chopped fresh tomatoes
3/4 cup chopped peeled fresh peaches
1/2 cup chopped red onion
1/2 cup chopped sweet yellow pepper
1/2 cup chopped peeled mango
2 tablespoons chopped seeded jalapeno pepper
3 garlic cloves, minced
1-1/2 teaspoons lime juice
1/2 teaspoon minced fresh cilantro
Tortilla chips

Steps:

  • In a large bowl, combine the first nine ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

Nutrition Facts :

MANGO AND PEACH SALSA



Mango and Peach Salsa image

Provided by Sunny Anderson

Time 1h10m

Yield about 5 cups

Number Of Ingredients 8

2 peaches, peeled and medium diced
1 mango, peeled and medium diced
1/2 cup chopped red onion
1 jalapeno, seeded and finely chopped
1 teaspoon fresh lime juice
1 tablespoon vegetable oil
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper

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.

MANGO-PEACH SALSA



Mango-Peach Salsa image

Mango-peach salsa that gets some extra crunch from red bell pepper. Colorful, delicious, and goes really well with salmon and basmati rice.

Provided by ANILSSON

Time 20m

Yield 6

Number Of Ingredients 9

2 cups diced fresh mango
1 cup diced canned peaches
½ cup diced red bell pepper
¼ cup diced red onion
¼ medium jalapeno pepper, seeded and minced
1 medium lime, juiced
2 tablespoons snipped fresh cilantro
1 teaspoon minced fresh ginger
1 clove garlic, minced

Steps:

  • Toss mango, peaches, bell pepper, onion, jalapeno, lime juice, cilantro, ginger, and garlic together in a large bowl.

Nutrition Facts : Calories 65.3 calories, Carbohydrate 17 g, Fat 0.2 g, Fiber 2.3 g, Protein 0.9 g, Sodium 4 mg, Sugar 13.4 g

MANGO, PEACH AND PINEAPPLE SALSA



Mango, Peach and Pineapple Salsa image

This fruity and spicy salsa is yummy on just about everything from chips to barbequed chicken, tacos, and even tofu! By the way, pineapple mojitos are a great accompaniment!

Provided by SerenaBloom

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Peach Salsa Recipes

Time 1h20m

Yield 16

Number Of Ingredients 14

2 mangos, peeled, seeded and chopped
2 small peaches, halved, pitted, and cut into 1/2-inch dice
1 cup diced fresh pineapple
4 tomatoes, chopped
1 white onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup chopped fresh cilantro, or to taste
1 clove garlic, minced
1 small jalapeno pepper, minced
2 tablespoons lime juice
1 teaspoon salt
2 tablespoons white sugar, or to taste
¾ cup water

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.

Nutrition Facts : Calories 40.2 calories, Carbohydrate 9.8 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.8 g, Sodium 150.2 mg, Sugar 7.4 g

MANGO PEACH SALSA



Mango Peach Salsa image

Make and share this Mango Peach Salsa recipe from Food.com.

Provided by chia2160

Categories     Sauces

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 mango, peeled, diced
3 peaches, peeled and diced
1 jalapeno pepper, diced
1 vidalia onion, chopped
1 red pepper, diced
3 scallions, sliced
3 limes, juice of

Steps:

  • Mix all ingredients, serve.

PEACHY MANGO SALSA, CANNED FOR CHRIS!



Peachy Mango Salsa, Canned for Chris! image

Chris aka Chef #1118755 made and reviewed my recipe #68547 and asked about canning it. This is the result of that recipe. I did add garlic and or ginger to it. Yes an optional choice. Used fresh jalapenos in place of the canned green chilies. Be sure not to use over ripe mango's, they need to be firm but fresh. If they are so soft you can't peel with a vegetable peeler they are too soft.

Provided by Rita1652

Categories     Sauces

Time 1h35m

Yield 11 8 ounce jars

Number Of Ingredients 11

4 firm fresh peaches, 6 cups seeded, peeled if desired and diced
2 firm ripe fresh mango, 2 cups non-fibrous, peeled, seeded and diced
4 fresh jalapenos or 1 habanero, diced
1 1/2 cups holland orange bell peppers (2 cups diced)
1 red onion, 1 1/2 cups diced fine
2 tablespoons minced garlic or 2 tablespoons minced ginger
3 tablespoons chopped fresh cilantro or 3 tablespoons fresh parsley, chopped
1 fresh lime, juice and zest
1 1/2 cups white vinegar (5 percent acid)
1 cup sugar
1/2 teaspoon salt

Steps:

  • Sterilize Ball jars rims and screw tops.
  • Place all the ingredients in a large pot. Bring to a boil over high heat, stirring to dissolve sugar.
  • Reduce to simmering, and simmer 5 minutes. Do not overcook.
  • Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands tightening firmly and evenly. Do not over tighten.
  • Put the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. Boil them for at least 20 minutes.
  • Lift the jars out of the water and let them cool them in a draft-free place overnight. You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. Label and store in a cool place out of direct light using within 1 year.

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