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Mango and Tomato Salsa Recipe
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Ingredients
1/2 red onion, peeled and cut into 1/4 inch dice
2 ripe mangoes, peeled, pitted and cut into 1/4 inch dice
1 jalapeno pepper, seeds, rigs, and ribs removed, minced
2 1/2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1/2 teaspoon Coarse salt
1/4 teaspoon ground pepper
1/2 cup fresh cilantro leaves, coarsely chopped
Directions
Combine the onion, mangoes, tomatoes, jalapeno, lemon and lime juice, salt, and pepper in a small bowl. Toss to coat. Let stand at least 2 to 3 hours. Stir in the cilantro just before serving. It can be stored in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.
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