Peach Mango Salsa
1/2 Large Red Onion, (diced)
Cilantro, (stems removed, diced, about half a bunch)
Jalapeno, (diced with seeds removed)
Peaches (diced, 30 ounces sliced canned peaches, drained (unless you have fresh))
Mango (diced, 16 ounces frozen, super easy to dice when frozen)
Lime Juice (1 Tablespoon)
2 cloves diced garlic
OPTIONAL 15 ounce can chopped tomatoes, drained.
If you prefer chunky salsa you can chop the mango and peaches instead of dicing.
Mix ingredients. To allow flavors to mingle let sit in refrigerator for 2 hours before serving. Serve with scoop tortilla chips.
This is not sponsored. But I do love my pampered chef chopper and garlic press. These are both about 15 years old and still going strong.