![]() Over the years I’ve found ways to work the magic of mangoes into a lot of our Mexican foods–the sweet pop of flavor is such a delicious complement!īut it wasn’t until a few years at a salsa tasting contest that my cousin’s wife and great friend Emily created this magic. Or that they had a new brand, and one that we didn’t like as much. More than once we decided to make a mango taco salad bar for a large group, only to get to Costco and discover there was no salsa. But as any faithful Costco shopper knows, you can’t always count on certain items being there. My aunt would put it over shredded chicken, and with all the taco salad fixings it made for an amazing, crowd-pleasing meal. Years ago my family discovered the mango salsa at Costco. This salsa makes an amazing flavor combo with my Super Speedy Taco Filling recipe coming next! It’s one of my favorites from my Plant-Strong Family Favorites eBook, which as long as baby cooperates should be released in the next few weeks. I’ve also included some big time-saving options that can keep your prep time to a minimum without sacrificing health or flavor. This version not only tastes significantly better, but harnesses all of the health power of fresh ingredients. It’s good on tacos and surprisingly pairs well with saucy BBQ.I am so excited to share this Better than Costco Mango Salsa recipe with you today! I named this recipe before I tried Costco’s latest version. Friends enjoy this over chicken or salmon. What to do with this Peach Salsa: It’s amazing with tortilla chips. The lid screws on tight, so I can put a container in a bowl of hot water to thaw when I forget to set a container out of the freezer. I’ve been using the Ziploc Twist n Loc containers for salsa for a couple of summers now. One batch perfectly fills four pint containers of your choice. I’ve modified it a bit but the pH has not been altered so the canning instructions included here are accurate.Ĭanning is something I rarely afford myself the time to do anymore, so I’m now freezing this recipe. The recipe in our class text, the 196-page Complete Guide to Home Canning from the USDA, included a recipe for making mango salsa, with a footnote that it could be used for peaches. I learned to make this salsa from a Master Canning course I took through the University of Missouri Extension. How great is that?!? I ran to a neighboring suburb and picked up a few cases specifically to make this salsa and pie/cobbler filling to freeze. ![]() I’ve toted cases back to Missouri from road trips to Colorado and recently found there is a company in Kansas City doing the toting of the peaches. Simply the best peaches I’ve ever tasted. Peach juice slides down your arm if you eat one straight out of the box. The peach flavor is intense, the flesh is a light color with the prettiest red blush around the pit. If you’ve ever tasted one, you know why I’ve used them. They are extremely juicy and not a particularly hardy variety of peach, needing to be used relatively fast. With just a few simple ingredients, you can make this in very little time and enjoy it well past the bright days of summer!įor several summers, I’ve made this peach salsa with Palisades Peaches from Colorado. This recipe makes enough that you could can or freeze enough to last well past summer. See my disclosure for more information.įresh Peaches are perfect for making Peach Salsa. ![]()
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