Skip to main content

Fresh Peach Mango Salsa

Absolutely gorgeous here yesterday, sunny and warm.   Tim's started his new job this week, which means eating a main meal at 5pm instead of our usual midday one.    I had peaches and a bunch of other veggies from the farm, and salsa & chips sounded like a perfect light lunch.

I used both yellow and red tomatoes, plus the ground husk cherry tomatoes we found on friday.   I'd never heard of them, but Jake (a devoted tomato hater) loved them so we brought home a container.   You peel the outside like a tomatillo and they taste like a cross between tomato and mango.   

I used both red bell pepper and baby purple peppers.   My mango was frozen, so I let it partially defrost and then cut it up.     Since I'm in the segment of the population that thinks cilantro tastes like soap, I used fresh basil instead.

The only thing I'm missing is the jalapeno- I used the last of mine making tomato jam yesterday, and I think it needs it.   Will definitely be picking some up and adding it to the mixture later, but for now, I'm happy with the result !

 Fresh Peach Mango Salsa

Fresh Peach Mango Salsa



  • 1 1/2 cups chopped fresh tomatoes -- (used red & yellow)
  • 3/4 cup chopped peeled fresh peaches
  • 1/2 cup chopped red onion
  • 1/2 cup chopped sweet red bell pepper
  • 1/2 cup chopped peeled mango -- (used frozen, partially defrosted and chopped)
  • 2 tablespoons chopped seeded jalapeno pepper -- (will have to add later)
  • 3 garlic cloves -- minced (used jarred)
  • 1 1/2 teaspoons lime juice
  • 1/2 teaspoon minced fresh cilantro -- (used basil, do not like cilantro)
  • Tortilla chips


  1. In a large bowl, combine the first nine ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
salsa, fruit, vegetables
Appetizers, Snacks
Created using The Recipes Generator


Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Lemon Pizzelles

  One of the first cookies I can remember eating is a pizzelle, and I'm still a huge fan today.  Even though you need a special iron to make them, the rest of it is really so simple. This time around I took the basic pizzelle recipe and instead of vanilla or anise, I used Adams lemon extract. I also used some of their yellow food coloring to distinguish them from my regular pizzelle.