Mango Salsa

By Gail Poll

We use this tropical salsa on our Polenta with Black Beans, and it is also a great condiment for other Mexican recipes. For a snack, try rolling up a warm corn tortilla and using it to scoop up some of this flavorful salsa.

Ingredients

• 2 cups ripe mango, peeled, chopped
• 1/2 cup onion, finely chopped
• 1/2 cup red bell pepper, finely chopped
• 1 fresh jalapeño pepper, seeded and finely chopped
• 1 small clove garlic, crushed or minced
• 1 tablespoon cider vinegar
• Salt
• Freshly ground black pepper

Preparation

Step 1

Put the mango, onion, bell pepper, jalapeño, garlic, and vinegar into a bowl.

Add 1 tablespoon of warm tap water and stir to combine. Add salt and pepper to taste.

Cover and refrigerate at least 1 hour or up to 1 week before serving