Mango and Tomato Salsa

Name: Mango and Tomato Salsa
Yield: makes 1 quart
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; 2 ripe tomatoes, cut into 1/2-inch dice; 1 jalapeño pepper, seeds and ribs removed, minced; 2 1/2 tablespoons fresh lemon juice; 2 tablespoons fresh lime juice; 1/2 teaspoon coarse salt; 1/4 teaspoon freshly ground pepper; 1/2 cup loosely packed, fresh cilantro leaves, coarsely chopped

January 26, 2012

This piquant salsa should be prepared at least a few hours in advance to allow the flavors to fully develop. 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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