Mango Lime Salsa

Not your store-bought tomato salsa. Mangos and limes compliment each other beautifully in this tangy sweet addition to a Mexican seafood meal.

Ingredients:

• 1 Mango
• 1/2 Large Red Bell Pepper
• 1/4 C green or white onion
• 1/4 C halved cherry tomatoes
• 1 jalapeno pepper (seeded if you prefer mild salsa)
• 2 tsp lime juice
• 2 tsp vinegar
• 2 tsp oil
• salt and black pepper

Instructions:

1. Peel, pit and chop mango into bite-sized pieces. Place in a small to medium-sized bowl.
2. Seed and chop pepper into penny-sized pieces. Add to mango
3. Chop onions finely. Add onions and tomatoes to the mixture.
4. Using gloves, chop jalapeno finely. Remove seeds for a mild salsa. Leave seeds for a medium salsa.
5. Add lime juice, vinegar, oil salt an pepper. The salt and pepper should just be sprinkled over the top of the rest of the ingredients. You will not need very much of either. (1/8 to 1/4 tsp each)
6. Refrigerate until served.

Salsa Tips

• Vary the size of the different ingredients you include. (Mango pieces will be larger than tomato pieces, which will be larger than pepper pieces, which will be larger than onion pieces, which will be larger than jalapeno pieces.) This will result in a more interesting look to the salsa.
• Vary colors in your salsa for the best eye appeal. This salsa contains orange, red, green and white. For extra variety, substitute yellow peppers for the red ones.
• Keep all pieces relatively small. Nothing should be larger than bite-size.
• Refrigerate salsas for at least 4 hours before serving for proper blending of flavors.
• Always make extra. If the salsa doesn't get used up at the meal, it will last for several days in the refrigerator. Serve this leftover salsa as a snack with lime chips.
• Try Mango Lime salsa with a Mexican seafood dinner.