Summer season is great for food variety. With fresh fruits and vegetables more abundantly available, so many fabulous options open up for meal planning and menu creation. A simple salsa using fresh ingredients, can take your meal to a whole other level, adding complementary textures and flavors that change the experience completely.
With Father’s Day just around the corner, Fourth of July, and summer celebrations, there’s a perfect way to take those grilled meats you’re serving and introduce a burst of flavors that will take the experience from tasty, to really, really delicious. Pair your grilled chicken, dry rub pork ribs or beef brisket with this Honey Glazed Mango Salsa. Dad will be happy, guests will be happy, family will be raving about your cook out menu.
Okay, so here’s the deal. This is super easy, I promise. A few key tips though.
1. Purchase strawberries and peaches that are ripe and ready to consume same day you’ll be preparing this little mix. Or, what I find more practical, is to purchase fruit in advance and allow a few days for ripening. You will definitely want to use perfectly ripe fruit for this recipe, but not too ripe or over ripe. Fruit should not feel squishy or spongy to the touch. It should still have it’s form but feel like it’s just slightly soft when you apply a gentle squeeze to test its firmness.
2. The other big tip, make the salsa as close to serving time as possible for optimal freshness and form. You can make the salsa and store in fridge or cooler for up to an hour before serving. It will taste fabulous, but as fruit does, it tends to ripen even faster once washed and prepared, so I recommend not making this too many hours ahead or a day in advance.
3. What to serve with the salsa besides your grilled meat of choice? A great suggestion is to make my spaghetti pasta noodles which are served chilled, and tossed in my homemade Italian parmesan dressing as shown in the picture at the bottom of this blog. Where to find this recipe? Use the dressing recipe found in my blog: Summer Pasta Salad Delight. The pairing is fantastic! This is one you’ll believe once you’ve tried it as the photo just doesn’t do the flavors justice. But seriously, this combination is outstanding. Get ready for seconds!
Now that we have that out of the way, let’s get started!
Prep Time: 15-20 minutes
Author: Mindi Cunningham | sweet basil & lemon
~2 cups of fresh peaches sliced length wise skins can be left on or removed (about 3 medium – 4 small sized peaches)
~1 and a half cups of fresh strawberries quartered (remove stems before quartering)
1 jalapeno pepper deseeded and minced
1 small baby cucumber peeled and diced into tiny cubes
1/3 cup finely slivered pieces of red onion
1 Tbsp olive oil
1 Tbsp apple cider vinegar
Juice from 1 freshly squeezed lime
2 Tbsp honey
2 tsp granulated sugar
Fresh cilantro leaves chopped
We’re going to make the glaze first. Begin by placing minced jalapeno pepper into a small bowl. Then add the olive oil, vinegar, lime juice, honey, and granulated sugar. Stir and mix very well.
Place fruit, cucumbers and onions into a separate and larger bowl. Combine the glaze over the fruit salsa and gently mix together. Take a small bunch of cilantro leaves pre-rinsed and patted dry with a paper towel, and chop a bit more finely before tossing into salsa and mixing. This is all there is to it. Once salsa is ready, place in fridge until plating or serving. Salsa will be marinating in the glaze and it will become juicer over time. For serving, be sure to use a slotted spoon. Glaze liquid can be discarded if storing leftover salsa, or can be poured over meat to add extra juiciness and flavor.