Mango and Peach Salsa
- 2 mangoes, pits removed and finely diced
- 2 peaches, peeled, pits removed and finely diced
- 2 tomatoes, diced and drained
- 6 scallions, finely chopped
- 4 teaspoons finely chopped fresh ginger
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped red onion
- 2 serrano or jalapeño peppers, seeded and finely chopped
- 2 tablespoons balsamic vinegar
Instructions:
- Toss all ingredients together gently. This salsa can be made up to 2 days in advance and refrigerated to maximize flavor.
- Serve as an accompaniment to cooked salmon, jasmine rice and a steamed green vegetable