Mango Peach Salsa

1. 1

   Skin and dice mangoes, I prefer the dice to be on the smaller side, about 1/4-inch squares. Skin and dice peaches, again, size of chunks based on your preference.

2. 2

   Finely chop onion.

3. 3

   De-vein and finely chop jalapeno. If you'd like your salsa on the spicy side save the seeds to throw in. I prefer food to be rather spicy but only threw in about half the seeds as it is a dish to share and tastes vary.

4. 4

   Finely chop cilantro, I prefer to get this as chopped as I can to avoid a leafy texture.

5. 5

   Quick pour of olive oil over the top and sprinkle the salt. Mix well and taste. Add more salt as you see fit.

* Per serving · 4 servings · Values may vary.

No additional tips available.