MAKES ABOUT 3 1/2 CUPs
1 rip. mango (peel and pit discarded), diced (about 1 +1/2 cups)
2 or 3 ripe tomatoes, diced (about 1 +1/2 cups)
1/2 medium red onion, finely chopped
1/2 cup or more coarsely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 serrano pepper, minced
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
In a medium bowl, combine the mango, tomatoes, onion, cilantro, lime juice, serrano, and garlic. Add the salt and black pepper and
toss. Let sit for about 5 minutes, then taste to see if you need to add a bit more salt or black pepper to your liking.
Cover and refrigerate for about 30 minutes or serve immediately.
NOTE: Discard the seeds and veins of the pepper if you don’t want your salsa to be too spicy.