Peach, Mango and Pineapple Salsa Recipe

We love salsa and use salsa as a dip with chips, as a topping on nachos, as a condiment in a wrap and one of our favorite ways to use it as a marinade for chicken. You can use salsa a wide variety of different ways to add flavor to foods. As an added bonus, once salsa it will last 1-2 weeks in your refrigerator before it goes bad.

Last week we made our own Peach, Mango and Pineapple Salsa. The recipe was fairly simple and it was a big hit with my family. Okay, I admit, we made two batches! We used one for snacking and one for marinating boneless, skinless chicken breasts. Hubby then tossed them onto the grill. Delicious!

Peach, Mango and Pineapple Salsa Recipe

2 mangos, peeled, seeded and chopped
2 medium peaches, halved, pitted, and diced
1 cup fresh pineapple, diced
4 medium tomatoes, chopped
1 small white onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 cup chopped fresh cilantro
1 clove garlic, minced
2 tablespoons lime juice, fresh or bottled
1 teaspoon salt
2 tablespoons granulated sugar
1/2 to 3/4 cup water

Note: I used my Tupperware Quick Chef chopper to chop up the onion and bell peppers. It does a great job at chopping them to the thickness & consistency that I need. If you have a manual food processor, you could use that too.

Prepare all of your ingredients listed above. Put the mango, peach, pineapple, tomatoes, onions, bell peppers and cilantro into a medium sized mixing bowl. Stir until combined. Add in the minced garlic, lime juice, salt, granulated sugar, and water. Stir everything together until combined. Cover the bowl and refrigerate for 2-3 hours to allow the flavors to infuse. Serve chilled.

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