There are recipes that whisper and recipes that sing and then there are the ones that flirt. This one started with a peach. A little soft around the edges, perfectly sweet, begging to be tossed into the food processor with half a mango, a slice of red onion, and a handful of cilantro. I reached for the jalapeño, took out the seeds, and thought, we’re keeping this classy, not chaotic.

But the real twist? Hot honey. That golden drizzle that turns ordinary sweetness into something with a little spark; like summer sun meeting a slow burn. A spoonful of regular honey followed, balancing the heat with floral notes that linger.

In less than five minutes, I had a salsa that told its own story — bright, bold, and just the right amount of unpredictable. I call it Sweet Heat Peach Mango Salsa: a perfect dip for tortilla chips, a topping for grilled chicken, or a spoon-straight-from-the-jar kind of situation.

What You’ll Need

• 1 peach, halved and pitted (or about 1 cup frozen diced, thawed)
• ½ mango, peeled and diced (or about ½ cup frozen diced, thawed)
• ½ red onion, peeled and quartered
• ½ jalapeño pepper, seeds removed
• 1 handful fresh cilantro leaves
• 2–3 tablespoons hot honey
• 2–3 tablespoons regular honey
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

What You’ll Use

• Food processor or high-speed blender
• Measuring spoons
• Knife & cutting board
• Spatula
• Serving bowl
• Mason jar with lid (for storage)

What You’ll Need to Do

1. Prep your ingredients
If using frozen fruit, let it thaw slightly before blending. Measure 1 cup diced peach and ½ cup diced mango.
2. Combine in the food processor
Add the peach, mango, red onion, jalapeño, and cilantro leaves to your food processor bowl.
3. Sweeten and season
Drizzle in 2 tablespoons hot honey, 2 tablespoons regular honey, and sprinkle with salt and black pepper.
4. Pulse until just combined
Pulse 6–8 times, scraping the sides as needed. You’re looking for a chunky, colorful salsa — not a purée.
5. Taste and adjust
Add another spoon of hot honey for more heat or regular honey for extra sweetness. Salt to taste.
6. Chill and serve
Transfer to a mason jar or serving bowl. Refrigerate for at least 30 minutes before serving to let the flavors mingle.

To Serve
• With tortilla chips (a must!)
• As a topping for grilled chicken, fish tacos, or pork tenderloin
• Over cream cheese or whipped ricotta as a dip

To Store

Keep sealed in a mason jar in the refrigerator for up to 5 days. Shake or stir gently before serving — the flavors only get better with time.

Sometimes the best stories aren’t written; they’re blended.

Gracefully yours,