Tuesday, February 8, 2011

Peachy Keen

Mangoes were on sale at the supermarket this week, so I bought a couple to make this zingy salsa.  I'm using a hot pepper from our own plants, which just produced a second crop.

Peachy Mango Salsa

1 ripe peach or nectarine, diced*
1 ripe mango, peeled and diced
½ cup diced onion
1 minced green Serrano pepper
2 Tbsp diced red bell pepper
1½ Tbsp fresh lime juice
Salt to taste

Stir together in a bowl and refrigerate for at least an hour before serving for flavors to blend.  Serve with baked pita chips or as a side dish with pork, chicken, or fish.

*If peaches are out of season, use a second mango instead.

“Salsa has now passed ketchup as America's favorite condiment. Isn't that amazing? You know it's bad when even our vegetables are starting to lose their jobs to Mexico.” ~Jay Leno, on the Tonight Show

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