Ingredients

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

Elaboration

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.