Five-Minute Peach Mango Salsa
Making great salsa is simple. Sure, you could go all-out and use completely fresh ingredients, but that's expensive and time-consuming. When I make salsa, nearly all of the ingredients come from a can. Call me trashy; call me lazy, but I think it tastes just fine!
Ingredients:
1 part canned corn
1 part canned black beans
1 part canned diced tomatoes
1/2 part canned mangoes
1/2 part canned peaches
Lime juice (fresh squeezed or otherwise) to taste
Cumin powder to taste
Ground cayenne pepper to taste (optional)
Salt and pepper to taste
How to make:
1. Drain all canned ingredients in a colander.
2. Rinse black beans.
3. Dice peaches and mangoes if they aren't already.
4. Combine all ingredients into a serving bowl.
5. Serve right away, or let sit covered in the fridge for as long as overnight.
See that? It's as easy as opening a few cans.
A note about cumin: Yes, you do need it. That is, if you want authentic-tasting salsa. Cumin is essential in most Mexican dishes. It can be left out, but much of the salsa-y-ness will be lost in the process. It will still be awesome, though!
A note on substitutions: Of course, you may substitute fresh ingredients if you'd like (fresh diced tomatoes, fresh diced mango, corn off the cob, etc). Also, canned mandarin oranges are a great substitute for peaches or mangoes. If you prefer to use just peaches or just mangoes, that's fine. Just use 1 part of whichever ingredient instead of 1/2 part. Field peas can sub for black beans, as can garbanzo beans.
