This fresh chunky peach mango salsa is made with sweet fruits and habanero peppers for a kick of delicious spicy flavor. It's a perfect pico de gallo for summer!
Prep Time20 minutesmins
Cook Time5 minutesmins
Total Time25 minutesmins
Course: Condiment, Dip, Side Dish
Cuisine: Central American, Mexican, South American, Tex-Mex
Set out a small nonstick skillet and a medium mixing bowl.
Cut the habanero peppers in half and remove the seeds. Place the peppers in a dry skillet and set over medium heat. Toast the peppers on both sides until lightly charred. Then turn off the heat.
Meanwhile, peel and dice the peaches and mangoes. (For help, see our mango tutorial.) Place them in the bowl. Then dice the bell peppers and red onions. Place them in the bowl. Chop the cilantro. Then zest all the green off of the lime, being careful not to zest the bitter white peel. Add the cilantro and lime zest to the bowl. Juice the lime and add 1 tablespoon of juice to the salsa.
Once the habanero peppers have cooled, finely mince them into tiny pieces. Add to the salsa.
Toss the salsa well, then taste and add salt and pepper as needed. (I used about half a teaspoon of pepper in the salsa, but go with your tastebuds.)
Video
Notes
Roasting the habanero peppers mellows the spicy heat a little, but the heat will intensify as the salsa rests in the fridge. If you are sensitive to spice, start with half a habanero pepper. If you love spice use 2 whole peppers.Store fresh pico de gallo covered in the refrigerator for 2-3 days. After that, the mango and peach start to lose their vibrancy.