Peach Mango Salsa
| 2 ripe Mangos chopped | 1 ripe peach chopped |
| 1/2 cup minced red onion | 2 limes juiced |
| 1 tablespoon sugar | 1 teaspoon salt |
| 1/2 cup chopped fresh cilantro | 1 large red bell pepper seeded and chopped |
Add all the ingredients in a bowl stir and chill. Best if let to marinate a few hours.
Delicious as salsa or as a chutney over a white fish.
Black Bean Mango Salsa
| 2 ripe Mangos chopped | 2 cans black beans drained and rinsed |
| 2 oranges seeded peeled and chopped | 1/2 red bell pepper seeded and chopped |
| 2 jalapeno peppers chopped | 2 limes juiced |
| 1/2 cup chopped fresh cilantro | 1 teaspoon ginger |
Add all the ingredients in a bowl stir and chill. Best if let to marinate a few hours.
Eat with chips or serve inside avocado halves.
Pineapple Mango Chipotle Salsa
| 1 small pineapple trimmed and diced | 1 mango chopped |
| 3 large ripe tomatoes | 1 cup fresh cilantro |
| 1 small can chipotle chilies in adobo sauce chopped | 3 limes juiced |
| 1 teaspoon sugar | 3/4 cup red onion chopped |
| 1 red bell pepper seeded and chopped |
in a blender mix tomatoes, chipotle chilies (and sauce), lime juice, sugar and cilantro blend until smooth.
Combine pineapple, mango, onion and red bell pepper in a bowl. Cover and toss with tomato puree. Chill and serve.
Again wonderful with white fish.
