Mango and Tomato Salsa

Photo from MarthaSteward.com

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 jalapeno pepper, seeds and ribs removed, minced (optional)
• 1 medium red bell pepper, chopped
• 2 1/2 tablespoons freshly squeezed lemon juice
  
• 2 tablespoons freshly squeezed lime juice
  
• 1/2 teaspoon coarse salt
  
• 1/4 teaspoon freshly ground pepper
  
• 1/2 cup fresh cilantro leaves, loosely packed, coarsely chopped
  

Directions

Step 1
Combine onion, mangoes, tomatoes, jalapeno, lemon juice, lime juice, salt, and pepper in a small bowl; toss to coat evenly, and let stand at least 2 to 3 hours. Stir in cilantro just before serving.

Cook’s Notes:

This piquant salsa should be prepared at least a few hours in advance to allow the flavors to fully develop. Salsa can be stored in an airtight container in the refrigerator for up to three days; allow it to come to room temperature before serving.

Recipe adapted from Martha Steward.