| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Yield: | about 5 cups |
Ingredients
- 2 peaches, peeled and medium diced
- 1 mango, peeled and medium diced
- 1/2 cup chopped red onion
- 1 jalapeno, seeded and finely chopped
- 1 teaspoon fresh lime juice
- 1 tablespoon vegetable oil
- 1/4 cup chopped fresh cilantro
- Salt and freshly ground black pepper
Instructions
- Toss all the peaches, mango, onions, jalapeno, lime juice, oil and cilantro together in a large bowl. Season with salt and pepper and refrigerate at least 1 hour before serving.
- Cook’s Note: If the fruit is under-ripe, toss with some lime juice and 1 tablespoon sugar. Set aside to macerate for 15 minutes before adding the other ingredients and refrigerating.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 49 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 177 mg |
Reviews
Simple and delicious! Thank you Sunny! P.S. And oh so versatile!
This was SO GOOD!!! Headed out to get some swordfish or Mahi Mahi today, just so I can put this salsa on it! Thank you!!!
I like the recipe for the most part, but what is with the oil and why? I have never heard of or made any type of salsa with any type of added oil…..
I like this with grilled fish! Very similar to one I had seen on WW.
Awesome with chicken and pork!
This was a super easy recipe to follow. I used one jalapeño because that’s how I like it.
Awesome. I fired it up a little with 2 jalapenos.
awesome I definitely make it again!
I’ve made this several times and every time it’s delicious. I bring it to parties and it always gets raves. I’ve tried other Sunny Anderson recipes and all have been good.
This was soooo good. The only thing I changed was I used a poblano pepper instead of jalapeno because I don’t like spicy. It was fantastic. Better as it sits.