Chunky Mexican Peach Mango and Pineapple Salsa

Summer is here, school is almost out and some fun summer celebrations are just around the corner!  Yep, Father’s Day and 4th of July.  I get so excited about fresh produce in the summer time and all of the fun little recipes you can make, BUT before all that fresh produce starts to grow and ripen I like create easy recipes using a combination of canned and fresh mixed fruits and veggies until the full fresh season is on.

The next celebration we will be having is Father’s Day and I’m expecting super nice weather.  It’s been just beautiful here in the Pacific Northwest and I’m praying it continues through the summer. 

I’m going to share a recipe I whipped up using fresh produce and canned produce.  It’s super deelish, super easy  and actually you can make it any time of year…even in the dead of winter…but let’s not talk about winter ok!? LOL

The pineapple juice, pineapple, mango and peaches in this Salsa makes it lightly sweet! YUM!

Chunky Mexican Peach Mango and Pineapple Salsa

Ingredients:

• 1 Cup 100% Natural Hunt’s Diced Petite Tomato’s
• 1/2 Lime Juice (you can use lemon too!)
• 1 tbsp. fresh chopped Cilantro
• 1/4 cup chopped Onion
• 2 Minced Garlic Cloves
• 1/2 cup Canned Pineapple chunks’ (I use small)
• 1/2 Cup Pineapple Juice  from Can
• 1/2 Chopped Mango
• 1/2 Chopped Peaches (you can use fresh or canned)
• Salt and Pepper (optional)
• Jalapeno Pepper Chopped (optional)

Directions:

In a small bowl mix together ….everything!!

Well that was easy wasn’t it!  It took me a total of about ten minutes to chop the Mango, Peach, Onion and Cilantro.  The rest (tomatoes and pineapple) were from a can and the work was done.

Now put in the frig for 15 minutes…because you need the flavors to meld together a little.

You can serve this with chips….

OR…

You can serve this Chunky Mexican Peach Mango and Pineapple Salsa over a super quick Enchilada dish….Yes I mean quick.

Use your fave frozen burritos (homemade or store bought)

Pour Enchilada Sauce on top..any kind you like..we like Green Chile.

Top with your favorite cheese. 

Cover with foil and cook for 20 minutes in a 425 degree oven.  (I like quick)

Now serve the Salsa as a side to make and there you have it….an almost homemade meal in no time! 

Sooo if you have company coming for a luncheon…maybe say like Father’s Day…Easy, fresh and deelish ~ oh and semi homemade!

You can also check out more delicious salsa recipes here.  I’d love to hear your favorite!

Enjoy my friends!!

Print

Chunky Mexican Peach Mango and Pineapple Salsa

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Course: Sauce

Cuisine: Mexican

Servings: 2 cups

Author: Shari Lynne

Ingredients

• 1 Cup 100% Natural Hunt’s Diced Petite Tomato’s
• 1/2 Lime Juice you can use lemon too!
• 1 tbsp . fresh chopped Cilantro
• 1/4 cup chopped Onion
• 2 Cloves Minced Garlic
• 1/2 cup Canned Pineapple chunks’ I use small
• 1/2 Cup Pineapple Juice from Can
• 1/2 Chopped Mango
• 1/2 Chopped Peaches you can use fresh or canned
• Salt and Pepper optional
• Jalapeno Pepper Chopped optional

Instructions

1. In a small bowl mix together ….everything!!
2. Put in the frig for 15 minutes…because you need the flavors to meld together a little.

 You may also LOVE this Feta and Fire Roasted Tomato Focaccia Bread! YUM

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