Mango Peach Salsa

• 4 Mangoes
• 2 Peaches
• 1 Jalapeno
• 1/2 Vidalia Onion
• 1/2 bunch of Cilantro
• 1 Tablespoon Extra Virgina Olive Oil
• Salt to taste

1. Skin and dice mangoes, I prefer the dice to be on the smaller side, about 1/4-inch squares. Skin and dice peaches, again, size of chunks based on your preference.
2. Finely chop onion.
3. De-vein and finely chop jalapeno. If you'd like your salsa on the spicy side save the seeds to throw in. I prefer food to be rather spicy but only threw in about half the seeds as it is a dish to share and tastes vary.
4. Finely chop cilantro, I prefer to get this as chopped as I can to avoid a leafy texture.
5. Quick pour of olive oil over the top and sprinkle the salt. Mix well and taste. Add more salt as you see fit.

mangoes, peaches, vidalia onion, cilantro, extra virgina olive oil, salt

Taken from www.epicurious.com/recipes/member/views/mango-peach-salsa-50037246 (may not work)