Ingredients
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1/2 firm ripe mango
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1/2 yellow pepper
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1/2 pint cherry tomatoes or 1/2 pint grape tomatoes
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1 tablespoon olive oil
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2 teaspoons freshly squeezed lime juice
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1 teaspoon bottled chopped garlic or 1 clove garlic, minced (I use minced garlic)
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1/2 teaspoon salt
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1/4 cup chopped fresh coriander or 1/4 cup fresh cilantro
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1 green onion
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1 jalapeno peppers or 1 teaspoon chopped pickled jalapeno pepper
Instructions
- Peel mango.
- Slice fruit from stone in long thick pieces, then chop into smaller bite sized pieces.
- Chop pepper into similar-size pieces.
- Slice tomatoes into 2 or 3 rounds.
- Core and seed jalapeno, then mince.
- Thinly slice onion diagonally.
- Place all in a large bowl and drizzle with olive oil and lime juice.
- Stir in garlic, salt and basil, coriander or cilantro until evenly mixed.
- Salsa will keep well for several hours covered in the fridge.