Fun Food Friday *Jake's Peach Mango Salsa*

Jake made up this recipe a year or two after we got married. It quickly became a family favorite! It's fresh, healthy, and has just the right balance of sweet, savory, and spice. It's wonderful with just tortilla chips and is absolutely incredible as a topping for grilled Ahi tacos (another recipe for another Fun Food Friday . . . .)

• 5 Medium Ripe Tomatoes, diced
• 2 Fresh Mangoes, peeled and diced
• 1 Can Peaches in Light Syrup, diced
• 1 Medium Red Onion, diced
• 1/2 Bunch Cilantro, finely chopped
• 2 Fresh Garlic Cloves, minced
• 1 4 oz. Can Diced Jalepenos
• 1 Serrano Pepper, diced and seeded (!)
• 1/4 cup Yellow Wax Banana Peppers, drained and diced
• 2 Limes
• Salt and Pepper to taste

Dice tomatoes, mangoes, and peaches then place in a colander to drain. In a large mixing bowl, combine drained tomatoes, mangoes, peaches with the rest of thje chopped/diced ingredients. Fold together with a large spatula taking care not to over-mix (to avoid unwanted 'mushiness'). Add peppers and fold. Slice two limes in half and squeeze over ingredents and fold again. Salt and pepper to taste. Chill for at least two hours before serving. The longer you let it sit, the more rich and complex the flavor will be.

Note: The measurements for jalepenos and other peppers are approximate. The ingredients as listed above make the equivalent of a medium salsa. For you 'Captain Caliente' types who like to feel the burn, add as much fuego as you want. But be warned: the salsa is ALWAYS spicier after it chills for a couple of hours! If you're unsure how spicy you want it, wait until the ingredients have had time to get to know each other before you add more. If you're like my Mom who thinks black pepper has 'a little too much kick', you may want to forgoe the peppers altogether. (Jake is usually sweet enough to make a separate little batch just for her!) Happy snacking!
Ole!