Spicy Mango Peach Salsa

There’s something about summer that makes me crave nothing but grilled vegetables and meats with fresh salsas. I went to the market this morning and saw that peaches and mangos were both on sale. Score! I like to keep my mango peach salsa very simple by dressing it with freshly squeezed orange juice and a dash of agave. For a milder salsa, use a jalapeno pepper in place of the serrano. Serve this sweet and spicy salsa over grilled halibut with grilled asparagus drizzled with a bit of balsamic vinegar for a great summer meal that gets you out of the kitchen.

What You Need:

1 small mango (about 1 1/3 cups), diced
1 small peach, diced
1/3 cup cilantro, minced
¼ cup red onion, diced
¼ cup red bell pepper, diced
½ serrano pepper, minced (remove seeds for a more mild salsa)
Juice of ½ an orange
1 tsp agave or honey
1/8 tsp kosher salt
1/8 tsp freshly cracked black pepper



What To Do:

Combine all ingredients and refrigerate until ready to serve. This salsa can be made a day ahead. 

Serve over grilled halibut with grilled asparagus.

Serves 4



Bon Appétit!
Mary