Peach Mango Salsa Costco Copycat Recipes

PEACH MANGO SALSA (COSTCO COPYCAT)

Peach Mango Salsa (Costco Copycat) image

This mango salsa has the perfect blend of peaches and tastes just like Costco's!

Provided by Alyona Demyanchuk

Categories Appetizer Canning sauce, Side

Time 3h

Number Of Ingredients 13

Ingredients

10 lbs tomatoes
8 peaches
3 mangos
3 red bell peppers
1 TBSP Chile Habanero Sauce
3 onions
1 cup distilled white vinegar
1 TBSP dried cilantro
2 cups sugar
2 TBSP salt
7 cloves garlic
15 oz canned tomato sauce
6 oz canned tomato paste

Steps:

Pit, chop, and dice all the veggies.
Combine all the ingredients into a large stockpot and bring to a boil. Simmer 30 minutes.
Pour hot salsa into clean jelly jars; seal with lids and process in a water bath for 25 minutes.

Nutrition Facts : ServingSize 1 g, Calories 40 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 183 mg, Fiber 1 g, Sugar 8 g

PEACH-MANGO SALSA

Peach-Mango Salsa image

Delicious peach-mango salsa!

Provided by Bethany Greer

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes

Time 50m

Yield 8

Number Of Ingredients 7

Ingredients

1 ½ cups chopped fresh tomatoes
¾ cup peeled and chopped fresh peaches
½ cup chopped yellow bell pepper
½ cup peeled and chopped mango
3 cloves garlic, minced
1 ½ teaspoons lime juice
½ teaspoon minced fresh cilantro

Steps:

Combine tomatoes, peaches, bell pepper, mango, garlic, lime juice, and cilantro in a large bowl. Cover and refrigerate until serving, at least 30 minutes for flavors to blend.

Nutrition Facts : Calories 13.5 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 2.6 mg, Sugar 1.9 g

MANGO AND PEACH SALSA

Mango and Peach Salsa image

Provided by Sunny Anderson

Time 1h10m

Yield about 5 cups

Number Of Ingredients 8

Ingredients

2 peaches, peeled and medium diced
1 mango, peeled and medium diced
1/2 cup chopped red onion
1 jalapeno, seeded and finely chopped
1 teaspoon fresh lime juice
1 tablespoon vegetable oil
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper

Steps:

Toss all the peaches, mango, onions, jalapeno, lime juice, oil and cilantro together in a large bowl. Season with salt and pepper and refrigerate at least 1 hour before serving.
Cook's Note: If the fruit is under-ripe, toss with some lime juice and 1 tablespoon sugar. Set aside to macerate for 15 minutes before adding the other ingredients and refrigerating.

MANGO-PEACH SALSA

Mango-Peach Salsa image

Mango-peach salsa that gets some extra crunch from red bell pepper. Colorful, delicious, and goes really well with salmon and basmati rice.

Provided by ANILSSON

Time 20m

Yield 6

Number Of Ingredients 9

Ingredients

2 cups diced fresh mango
1 cup diced canned peaches
½ cup diced red bell pepper
¼ cup diced red onion
¼ medium jalapeno pepper, seeded and minced
1 medium lime, juiced
2 tablespoons snipped fresh cilantro
1 teaspoon minced fresh ginger
1 clove garlic, minced

Steps:

Toss mango, peaches, bell pepper, onion, jalapeno, lime juice, cilantro, ginger, and garlic together in a large bowl.

Nutrition Facts : Calories 65.3 calories, Carbohydrate 17 g, Fat 0.2 g, Fiber 2.3 g, Protein 0.9 g, Sodium 4 mg, Sugar 13.4 g

PEACHY MANGO SALSA, CANNED FOR CHRIS!

Peachy Mango Salsa, Canned for Chris! image

Chris aka Chef #1118755 made and reviewed my recipe #68547 and asked about canning it. This is the result of that recipe. I did add garlic and or ginger to it. Yes an optional choice. Used fresh jalapenos in place of the canned green chilies. Be sure not to use over ripe mango's, they need to be firm but fresh. If they are so soft you can't peel with a vegetable peeler they are too soft.

Provided by Rita1652

Categories Sauces

Time 1h35m

Yield 11 8 ounce jars

Number Of Ingredients 11

Ingredients

4 firm fresh peaches, 6 cups seeded, peeled if desired and diced
2 firm ripe fresh mango, 2 cups non-fibrous, peeled, seeded and diced
4 fresh jalapenos or 1 habanero, diced
1 1/2 cups holland orange bell peppers (2 cups diced)
1 red onion, 1 1/2 cups diced fine
2 tablespoons minced garlic or 2 tablespoons minced ginger
3 tablespoons chopped fresh cilantro or 3 tablespoons fresh parsley, chopped
1 fresh lime, juice and zest
1 1/2 cups white vinegar (5 percent acid)
1 cup sugar
1/2 teaspoon salt

Steps:

Sterilize Ball jars rims and screw tops.
Place all the ingredients in a large pot. Bring to a boil over high heat, stirring to dissolve sugar.
Reduce to simmering, and simmer 5 minutes. Do not overcook.
Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands tightening firmly and evenly. Do not over tighten.
Put the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. Boil them for at least 20 minutes.
Lift the jars out of the water and let them cool them in a draft-free place overnight. You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. Label and store in a cool place out of direct light using within 1 year.

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