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Mango Peach Salsa

Around the middle of August every year we start getting shipments of peaches from a Colorado Orchard in Palisade, and it’s one of my favorite times of year. I just LOVE the fresh peaches that come from the orchard, they are absolutely the best. Not to bash the peach state of Georgia, and I’ve had Georgia peaches a few times when I’ve been out there visiting family, and though Georgia peaches are good, these are even better!

I now get 6 half bushels of peaches every summer, and I try to find a myriad of ways to use the peaches. A few of the standbys I make are peach cobblers, peach french toast, cinnamon macaroon peaches, peach fritters, and so many more. I spend several days during this time canning the peaches in slices, halves, jam, compote, puree (for homemade peach ice cream), and one of our family’s favorites… Mango-Peach Salsa (I add Mangoes to it because the combination is great and you can stretch it into more!). Here is the prized Mango Peach Salsa recipe, enjoy! And try not to eat it all at once!

Watch me show you how to make this LIVE on our YouTube Channel Here!

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 2 Hours
Total Time: 2 Hours
Servings: 6 pints


  • 3 cups chopped peaches, blanched*, peeled pitted
  • 3 cups chopped mangoes (or skip the mangoes and use 6 cups all peaches if you want strictly Peach Salsa)
  • 1 1/2 cups chopped red onions
  • 3 large fresh tomatoes, blanched* & peeled, seeds removed, and cut into small pieces
  • 4 medium jalapeno peppers, seeded and finely chopped
  • 1 large sweet red pepper, seeded and finely chopped
  • 1/2 cup finely chopped cilantro
  • 1/2 cup white vinegar
  • 2 Tbsp honey
  • 3 cloves garlic, finely chopped
  • 1 1/2 tsp. ground cumin
  • 1/2 tsp. cayenne pepper


  1. *To blanch peaches and tomatoes: In a large saucepan bring water to a full boil. Score the bottoms of peaches and tomatoes with an X and gently drop into boiling water. Boil for 1 minute, then remove to a bowl of ice water to stop the cooking process. After cooling in the water a few minutes, the skins should slip right off when peeled.

  2. Combine all ingredients and store in the refrigerator. Alternately, you can place all ingredients in a large pot and bring to a simmer. Pour into hot, sterilized jars and can, following canning instructions. Serve with chips, or on top of fish.

Recipe By: Debbie Reynolds - August 17, 2018

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