This salsa is healthy, containing fresh fruit and vegetables and not too much extra sodium which can be a problem for many canned tomato products. In fact, the first two ingredients are tomatoes and mangos. The pieces of fruit are plentiful and sweet, so it is clear that the company did not go the cheap route by using mostly tomato juice and then adding a few token pieces of fruit to satisfy the name.

Instead, it contains large chunks of fruits and vegetables, making it more like a side dish than a dressing. In contrast to some other premade salsas, it is not runny at all. In addition, I have read the suggestion of using it as a salad dressing, which sounds great for the summer.

I bet it would also make a good dip for vegetables and crackers. It might also be time to bake some potatoes and put a nice scoop of salsa on top. However, I think it would be good on the frozen salmon as well. Because I have not had the cold fish in a while, I have not had the salsa either. Now that the weather is getting warmer, I would love to have this meal for a summer dinner but I guess I will have to stick to the frozen salmon portions ( Product Review: Kirkland frozen Atlantic salmon) or the lox ( Product Review:Kirkland Signature Smoked Salmon) for my salmon fix. The salsa was the perfect complement to the salty and spicy (the blackened pepper piece) fish. The man replied that, pizza is essentially an excuse to eat mustard…I’m sure there are far healthier ways to get one’s mustard fix, but that is beside the point).īefore they annoyingly discontinued it, as they do with so many products I like ( It’s Gone? Discontinued Products), I loved to put the salsa on the cold salmon fillet portions ( Product Review: Royal Fjord salmon). It was one of those condiments (maple syrup and ketchup fit this same category for me) where I seek out things to eat so that I can enjoy the condiment (since I am writing a Costco blog I should mention that several years ago, my dad heard someone order mustard on his Costco pizza slice…dad actually commented to the man that he had never seen anyone eat mustard on pizza. Yum! A change from typical salsa, which is often overly spiced for my taste, it was a combination of sweet and salty, with the mango and peach pieces providing a nice contrast to the spicier peppers and onions. Despite my ambivalence towards the condiment, when my dad raved about it and I saw how good and fresh it looked and smelled, I tried it. Several years ago, a local store had a big sale on Santa Barbara’s salsas and my family tried a few varieties, including the peach mango salsa. Her salmon with pineapple salsa was delicious (and clearly memorable as I am writing about it now!)), I tried to make my own to put on fish. I did not care for the fish I ordered because it was swimming in a butter sauce…yes, I am one of those rare people who does not particularly enjoy butter…so I traded with my butter-loving Grandma. Occasionally I ate it on a baked potato or, after discovering the delight that is pineapple salsa (quick story: many years ago, my parents, grandmother, and I were at a seafood restaurant on the Cape. Therefore, for years, even though I love tomatoes ( Product review: grape tomatoes), I rarely ate salsa. Although my evening would not be complete without a sweet dessert of ice cream, cake, cookies, or candy, and I am certainly not averse to enjoying the “acceptable for breakfast” desserts of muffins or coffee cake, I rarely eat salty snacks, such as chips. Despite my love of many types of “junk food,” I tend to prefer sweet treats rather than savory.

Santa barbara mango peach salsa recipe