Course: Condiments

Easy Peach-Mango Salsa

If you follow me on social media, you know that I’m a sucker for tacos. We have tacos at least once a week in our house. The key to not getting bored with them is mixing up the flavor combos. We use chicken, beef, pork, fish, and sometimes black beans as the protein source. If you missed it, I shared my homemade taco seasoning mix here and you can add it to anything to get that authentic taco flavor. I try to get creative with sauces and salsas to change up the flavors. This peach-mango salsa is the perfect complement to your summer time taco night and pairs well with any protein source you choose. The bold flavor and sweetness will have your taste buds doing a happy dance!

Peaches are currently in season and I recently bought a hefty amount of them at a local roadside stand. These peaches were by far the best I’ve ever had in my entire life! Seriously, I can’t get over it. I guess I’ve only ever bought grocery store peaches and the difference is not even comparable. That being said, I’ve been trying to incorporate them in every meal so they don’t go bad before we eat them.

The inspiration from this easy peach-mango salsa comes from an entree I order from Bonefish Grill. My hubby and I love going there on date-night. I sometimes order the salmon with mango salsa and it blows my mind how well the salsa compliments the fish. I wanted to recreate the taste so I came up with this simple, tangy, delicious peach-mango salsa. With only a few ingredients, you’ll have the perfect pairing for your tacos, tortilla chips, or anything else your heart desires!

Notes:

This recipe is beyond simple. It only requires chopping a few ingredients and adding in your favorite salsa. I used restaurant style salsa because I love the texture. But you can use whatever salsa you want.

Print Recipe
 Easy Peach-Mango Salsa
This peach-mango salsa is the perfect complement to your summer time taco night. The bold flavor and sweetness of the fruit, lime, and cilantro will have your taste buds doing a happy dance.
Course Condiments, Sauces
Cuisine Taco Night
Keyword cilantro, easy, easy recipe, easy salsa, eat move live happy, lime, mango, peach, salsa, sauce, tomato
Prep Time 10 minutes
Servings
cups
Ingredients
Course Condiments, Sauces
Cuisine Taco Night
Keyword cilantro, easy, easy recipe, easy salsa, eat move live happy, lime, mango, peach, salsa, sauce, tomato
Prep Time 10 minutes
Servings
cups
Ingredients
Instructions
  1. Chop up the peach, mango, tomato and cilantro. Set a pinch of the cilantro aside for garnish.
  2. Place the chopped ingredients in a bowl with 1/2 cup of your favorite salsa and the juice of the 1/4 lime. Stir until combined.
  3. Finish off with a pinch of cilantro and it's ready to eat!
  4. Store any extra salsa in a jar in the fridge for 2-3 days.

Homemade Almond Milk

This almond milk recipe is maybe the easiest thing you’ll ever make in your kitchen!

I know that nothing is easier than buying a carton of milk from the grocery store. And I’ll be honest, I buy milk allllll the time at the store so I’m in no way trying to make you feel bad if you have never made your own. But just in case you’re interested in making your own, I’m here to let you know it’s super simple and worth trying.

One reason I became interested in making my own milk is because I couldn’t pronounce some of the ingredients in the store bought milk I was buying and I’m not a fan of that. When I make my own, the ingredients are almonds and water. That’s it! So I feel better about putting it in my body and I know where it came from and that’s important to me.

Here’s how you do it:

First, soak your almonds overnight. This part is easy. Put 1/2 cup of almonds in a glass jar, cover them with water, and let them soak while you sleep. In the morning, drain and rinse them and they will be ready to go!

In the past I have taken all the skins off each almond after soaking. It’s not hard, but it’s a little time consuming. With my most recent round, I left the skins on and there is absolutely zero difference in taste so I will be doing it this way for now on.

After rinsing, place them in your blender with 2.5 cups of filtered water. Blend on high speed for about 5 mins. This is the step where you can add flavor if you wish. I sometimes add a splash of vanilla extract and it’s a great addition .

The last step is to strain it so you can separate the almond pulp from the liquid. I use this milk bag and I love it! [Side note: It’s actually called a “nut milk bag”. Doesn’t that sound disgusting? The term “nut milk”‘ is not the most appealing term when it comes to food! I’ll leave it at that. Haha!]

So anyways, straight from the blender you will pour the milk into the nut bag with a large container under it to catch your milk as it goes through the bag. Lightly squeeze the bag until all the liquid is out and all you have left in the bag is the almond pulp. You can go on Pinterest and find tons of recipes that use almond pulp so don’t throw it out! I will be posting a few fun recipes on the blog soon and I’ll link them here when they are available.

Transfer the milk to a glass jar with a tight fitting lid and store in your fridge for up to 4 days.

Pretty easy right?

*This recipe makes about 2.5 cups of milk. If you want more, just double it. But I have found that it only lasts a few days in the fridge before it goes bad so I make small batches to ensure it stays fresh.

Print Recipe
 Homemade Almond Milk
This almond milk is so creamy and delicious and so easy to make. It will have you wondering why you ever buy but milk at the store!
Course Condiments
Cuisine Beverages
Keyword dairy free, eat move live happy
Prep Time 10 Mins
Servings
Cups
Ingredients
Course Condiments
Cuisine Beverages
Keyword dairy free, eat move live happy
Prep Time 10 Mins
Servings
Cups
Ingredients
Instructions
  1. Soak your almonds overnight. Put 1/2 cup of almonds in a glass jar, cover them with water, and let them soak while you sleep.
  2. In the morning, drain and rinse them.
  3. After rinsing, place them in your blender with 2.5 cups of filtered water. Blend on high speed for about 5 mins.
  4. Use a milk bag (linked above) to strain the almonds. Lightly squeeze the bag until all the liquid is out and all you have left in the bag is the almond pulp. Don't discard the pulp!
  5. Transfer the milk to a glass jar with a tight fitting lid and store in your fridge for up to 4 days.

Taco Seasoning Mix

As you’ll soon learn, I am a taco fanatic. I’ve mentioned before that we do taco night at least once a week in our house and it’s always a favorite for all 4 of us. We just cant. get. enough. With that said, we go through A LOT of taco seasoning mix! And while I don’t mind the taste of the little packets from the grocery store, I’m not a fan of what’s inside of them. Plus, it’s just so easy to make your own and the flavor is out of this world! You can use this mix on any protein you are using for taco night including chicken, steak, shrimp, fish and even chickpeas.

This version is not spicy. If you like it spicy you can always add a little cayenne or red pepper flakes to the mix to add some extra heat.

This will last a few months (if you don’t use it all first) in a mason jar or other container. When seasoning your food, you’ll use about 2 tablespoons per pound of meat plus 1/4 cup of water, more if needed. If you like it a little thicker, a teaspoon of cornstarch will thicken it right up. Enjoy!

Print Recipe
 Homemade Taco Seasoning Mix
Course Condiments
Cuisine Taco Night
Keyword eat move live happy, gluten free, Taco Seasoning
Prep Time 5 minutes
Servings
cup
Ingredients
Course Condiments
Cuisine Taco Night
Keyword eat move live happy, gluten free, Taco Seasoning
Prep Time 5 minutes
Servings
cup
Ingredients
Instructions
  1. Mix all of the ingredients in a bowl. When you are ready to cook, add 2 tablespoons of seasoning per pound of meat and ¼ cup of water. You can also add 1 tsp of cornstarch to thicken if desired. Store any extra seasoning in an airtight container or mason jar to keep it fresh.