Peachy Mango Tropical Salsa

A fresh fruity salsa with a Mexican kick of cumin and jalapeno peppers. This bright peach and mango salsa goes great with nacho chips.

Over the course of the past week I have used a couple of the evenings to make what we will be giving our kid’s teachers and coaches for Christmas. We are giving a “Mexican Snack Basket” to them. I have made two kinds of salsa and we will include those with a bag of nacho chips along with recipe cards. I love chips and salsa and there truly is nothing better than homemade salsa. Store bought does not even come close.

Every year I make 2 batches of salsa – one hot and another mild. But for these Christmas gifts I wanted to try a couple of new kinds. Today’s is a peachy mango salsa. This recipe was inspired by a peach salsa recipe in a Bernardin Home Preserving cookbook. I wanted to include more fruit so I added mangoes and apricots. This recipe is very different from tomato salsa but it tastes amazing. It has a fresh and fruity flavour but the cumin and cilantro give it a true Mexican kick.

A fresh fruity salsa with a Mexican kick of cumin and jalapeno peppers. This bright peach and mango salsa goes great with nacho chips.

The other salsa that I made, which will be posted later this week, is a tomato corn salsa. Both of the salsas were new versions for me to make and I was thrilled with how they turned out. I will definitely be making them both again. I am sure that our kid’s teachers and coaches will enjoy the “Mexican Snack Basket” this Christmas!

Peachy Mango Tropical Salsa

A fresh fruity salsa with a Mexican kick of cumin and jalapeno peppers. This bright peach and mango salsa goes great with nacho chips.
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A fresh fruity salsa with a Mexican kick of cumin and jalapeno peppers. This bright peach and mango salsa goes great with nacho chips.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 250ml jars

Ingredients

  • 6 cups diced peaches
  • 4 cups diced mangos
  • 2 cups diced apricots
  • 1 red onion , diced
  • 2 sweet peppers , diced
  • 8 jalapenos , seeded and minced
  • 1 cup fresh cilantro , chopped
  • 1/3 cup honey
  • 1 cup white vingar
  • 4 cloves garlic , minced
  • 1 tbsp ground cumin

Instructions

  • Peel, pit and chop the peaches and mangoes. Chop and pit the apricots.
  • Place all ingredients in a large saucepan. Bring them to a boil and then lower to a low simmer. Simmer for 15 minutes.
  • Scoop the salsa into sterilized jars, seal and process them in a hot water bath for 15 minutes.

Categories

A fresh fruity salsa with a Mexican kick of cumin and jalapeno peppers. This bright peach and mango salsa goes great with nacho chips.

Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

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14 comments

  • Steve:
    Thank you for the Mexican Snack Basket. Had some friends over for the game on Friday … the basket didn’t last long! The Peachy Mango salsa is first-rate. First the flavour and then the heat… simply awesome! Loved the tomato/corn one also. I’m a huge fan of chips, salsa, and dips but not sure if I can go back to the generic/chemical-laced Tostito’s jars from the supermarket after experiencing yours.

    It’s an absolute joy teaching/coaching your kids at the rad Vrad! Long live the Vikings!!

    Merry Christmas!

    Tim

    • Reply
  • Fabulous salsas! I think the teachers will be thrilled. Looking forward to the second recipe, Steve.

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  • This is inspired. I have to come visit you guys so you can teach me to can. It scares me. This is a wonderful recipe, so pretty too which appeals to the girlie side of me.

    • Reply
    • Thanks Kim – canning can seem scarey but not that difficult once you get the hang of it. There are a few things that you just have to make sure of: 1)Ensuring that jars and utensils are sterile and jars are hot 2) making sure to use the right amount of vinegar when canning tomatoes, and other veggies ad fruit to raise the acidity 3) giving them a hot water bath for the proper length of time. Now that I have been doingit for years – I LOVE canning. There is nothing like having shelves of homemade preserves in your basement. If you ever want a tutorial let me know! 🙂

      • Reply
  • This looks delicious Steve. I am an avid canner so I love finding new recipes that can be home canned. 🙂

    • I am the exact same Janet. I love to do preserves. I love the old standard family recipes and new ones as well.

      • Reply
  • Yum! Great on some fish or chicken or anything, really. This would be good on paper.

    • Reply
  • Salsa now comes in so many different variations, the possibilities are endless. Delicious blend of heat and sweet here, I am sure the teachers and coaches will be delighted! The Mexican snack basket is brilliant idea for the holidays, very creative and unique! I look forward to the tomato corn salsa recipe-yum!

    • oh I know Tina – there are so many kinds of salsas. It took me a bit to adjust to the sweet fruity variety, but now I a hooked. I do hope the teachers and coaches like the gift baskets. I will try to post a pic when I post the tomato corn salsa.

      • Reply
  • What a clever idea for gift baskets! This salsa looks amazing, has great flavors and looks simple to make. I can’t wait to see the tomato corn salsa recipe too! Yum yum!

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    • Thanks Maggie! I am not sure which kind I like more. They taste so different from each other.

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  • That’s a very interesting combination of flavors. I especially like the red onions thrown into it.

    • Reply
    • Thanks Curt – yeah I like red onion even for the simple fact that it provide some nice colour to a dish.

      • Reply
  • Thanks for sharing this recipe! I really like tropical salsa because it combines some of my favorite flavors 🙂

    • Reply

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