Look for juicy ripe peaches in the summertime. This fruity salsa is the perfect healthy topping for fish and seafood dishes. It's best consumed within 2-3 days to ensure freshness. Store the salsa in an airtight container in the refrigerator. Baked Snapper with Key Lime Butter Sauce.Broiled Yellowtail Snapper with Blackened Seasoning.Here are some of our popular fish recipes: The combination of sweet peaches, juicy mangoes, and the brightness of lime juice and cilantro is perfect for a summery condiment. The salsa can be made a day or two ahead of serving. Pulse the fruit until you get your desired consistency.įor best results, refrigerate the salsa until ready to serve. Pulse a few times until they're finely chopped. Start by adding the onion, garlic, and red pepper. To make chunky salsa, dice all your ingredients very finely with a knife and then toss them together gently.įor a looser salsa, like Tostitos Salsa in a jar, you can use a food processor. We prefer chunky salsa in this household. If you have juicy red garden tomatoes, add them in and adjust the seasonings. They can also be enjoyed with tortilla chips as a delicious appetizer. Serve chilled as a topping for fish, shrimp, lobster, or chicken.Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.Squeeze the juice of one lime over the mixture and gently toss to combine.In a medium-sized bowl, combine the diced peaches and mangoes, chopped red onion, bell pepper, minced chili pepper, and chopped cilantro. Of course, you can use a jalapeño pepper or no hot peppers at all. Just like jalapeños, there is a lot of heat in the seeds, so scoop them all out or leave them in for a spicy salsa. Experiment with the flavor and add a little at a time until you get to a level of heat you're comfortable with. However, habaneros are loaded with great flavor. Their heat can vary depending on growing conditions but they are generally much spicier than jalapeños. Yes, habaneros are hot, but they have a very good fruity taste. If fresh mango isn't available, you can use a bag of frozen mango cubes. When shopping for mangoes, look for ones that are soft to the touch but not wrinkly. I use a lot of mangoes in my cooking, given that they're abundantly grown here in South Florida, where many people have mango trees. If fresh peaches aren't available, consider making peach salsa with nectarines, a close cousin to peaches, or using canned cling peaches packed in juice as a delicious alternative. Also, look for peaches with yellow or orange skin with red highlights, known as blush. Look for freestone peaches, which means the pit easily separates from the flesh. Peaches, plums, apricots, and all stone fruits are synonymous with summer and hopefully, you can find delicious juicy fruit. To pick a peach, look for vibrant colors, a slight firmness when gently squeezed, and a fragrant aroma near the stem end. Juicy peaches are the key to great peach salsa! This peachy salsa, combined with ripe peaches and juicy mangoes mixed with habanero chilis, cilantro, and lime juice, is a sweet and healthy condiment for your seafood meals. A classic pairing, peach and mango salsa adds a burst of tropical sweetness to fish dishes, shrimp kebobs, and salads.
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