Fresh Mango Peach Salsa
By gifted foodie and yogini Kayla Hall
1 large mango
4-6 plum tomatoes
1/4 cup finely chopped red onion
1-2 tbsp fresh chopped cilantro1 tbsp lime juice (optional)
1/2 tsp cayenne pepper (optional)
Chop mango, peaches, and tomatoes into approximately 1/2 inch size pieces (Smaller pieces are easier to pick up on a chip!). Add red onion, cilantro, lime juice and cayenne (if using) and stir gently. Cover with plastic wrap and let marinate 15- 30 minutes at room temperature before serving. Cover and refrigerate leftovers (if there are any!).
This salsa is sweet and spicy, and doesn't require any additional salt. Most store bought salsa has 400+ mg of sodium per serving. And who the heck eats only one serving of salsa at a time? Definitely not me, lol. This goes well with tortilla chips (Neil Brothers blue organic chips are my fave) as well as salmon or chicken, eg gs and of course green salads. Yum.