Here's another great summer treat: Peach Mango Salsa
This can be made with fresh fruit, but it's easier made with canned fruit. Peaches are readily available here, but not so with mangoes. If you decide to purchase canned fruit, make sure it has no added sugar or is canned in juice, not in syrup.
You will needs: 3 cans of mangoes, 2 cans peaches, 1 can pears, 1 can apricots, 1 medium sized onion, a cup of peppers (hot if you like a spicy kick to your salsa, sweet if you're more like me), lime juice, and a package of salsa mix OR 2 tablespoons of your favorite dried herbs.
Drain all of the canned fruit and dice up any large pieces. Finely dice your onion and peppers, and mix the fruit, diced onion/pepper mixture, and herbs or salsa seasoning together in a large bowl. I do not heat this salsa. Add 1/4 cup lime juice. Ladle it into your canning jars and process in a boiling water bath for 20 minutes if pints, 25 minutes if quarts.
This is a great salsa for chips on summer evenings, but it's also delicious when used to cook chicken. Take your chicken breast and lay it out in foil or in an oven safe pan with a lid. Pour the peach mango salsa over it and bake, covered, at 350 for 45 minutes or until the chicken is done. While the chicken is baking, make some rice with a little coconut syrup added for a tropical flavor. Serve chicken over rice - you can also do this with fish filets!