I just added Salsa to Diced Cantaloupe and it's delicious.
You can make it with Mango too. See adaptations below.
2 - 29 oz. cans of Peaches in Syrup, drained and Diced. (or 3 Ripe Mangos, diced)
1 Large Red Onion, Diced
1 Large Red Bell Pepper, Diced
1 Large Jalapeño, Seeded and Diced.
1/2 C Chopped Fresh Cilantro
1/4 tsp Chile Powder. I use a Chile Powder from Chimayo, New Mexico. (Omit for Mango or add if you like the Spice)
Salt to taste
The Juice of 1 Lime. (or 1/4 C)
In a Medium Mixing Bowl:
Add all ingredients.
Toss well.
Cover and Refrigerate for at least 30 minutes before serving.
Serve with Tortilla Chips.
Enjoy!
Peace in the Kitchen!
2 - 29 oz. cans of Peaches in Syrup, drained and Diced. (or 3 Ripe Mangos, diced)
1 Large Red Onion, Diced
1 Large Red Bell Pepper, Diced
1 Large Jalapeño, Seeded and Diced.
1/2 C Chopped Fresh Cilantro
1/4 tsp Chile Powder. I use a Chile Powder from Chimayo, New Mexico. (Omit for Mango or add if you like the Spice)
Salt to taste
The Juice of 1 Lime. (or 1/4 C)
In a Medium Mixing Bowl:
Add all ingredients.
Toss well.
Cover and Refrigerate for at least 30 minutes before serving.
Serve with Tortilla Chips.
Enjoy!
Peace in the Kitchen!
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