One day I was using store bought Peach Mango salsa on my Avocado Panko Tacos and the next day I was making it myself. The perfect blend of sweet and salty to help fulfill your Taco Tuesday. I love a good restaurant salsa but sometimes the basic tomato base gets old, so I decided to switch it up.
Pair this Peach Mango Salsa with my Avocado Panko Tacos or Homemade Paprika Tortilla Chips! Every now and then I’ll make egg tacos with a couple of slices of avocado and a spoonful of this salsa. Delish!
If you love Mexican food as much as I do, check out my post on some of the best Mexican restaurants in the Chicagoland area.
Sweet, salty, and a little kick!
- 10.5 oz Sweet Golden Snacking Tomatoes
- 1 14.5 oz Canned Diced Tomatoes in juice
- 3/4 Yellow Pepper
- 1 Green Bell Pepper
- 5 Cloves Garlic
- 3/4 Cup Peaches canned
- 1 Jalapeno
- 1 Mango
- 1 Small Onion
- 1/4 cup Cilantro fresh
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt
- Dash Ground Cumin
Chop some of the larger vegetables and fruit into quarters or smaller pieces.
Toss all of the ingredients in a food processor and blend until you reach the consistency of your choice. Taste and add seasoning as needed.