Ingredients
4 Mangoes
2 Peaches
1 Jalapeno
1/2 Vidalia Onion
1/2 bunch of Cilantro
1 Tablespoon Extra Virgina Olive Oil
Salt to taste
Preparation
Skin and dice mangoes, I prefer the dice to be on the smaller side, about 1/4-inch squares. Skin and dice peaches, again, size of chunks based on your preference.
Finely chop onion.
De-vein and finely chop jalapeno. If you’d like your salsa on the spicy side save the seeds to throw in. I prefer food to be rather spicy but only threw in about half the seeds as it is a dish to share and tastes vary.
Finely chop cilantro, I prefer to get this as chopped as I can to avoid a leafy texture.
Quick pour of olive oil over the top and sprinkle the salt. Mix well and taste. Add more salt as you see fit.
