SALSA

MANGO AND TOMATO SALSA

It is not necessary to peel or seed the tomato. The salsa is delicious with seafood, grilled pork or tortilla chips. Start to finish: under 20 minutes.

• 10 to 12 strips fresh peeled mango, finely chopped

• 1 cup finely chopped fresh tomato

• ¼ cup finely chopped red onion

• 1 garlic clove, minced

• 2 tablespoons fresh chopped cilantro leaves

• Juice of 2 limes

• ¼ teaspoon crushed red pepper

• Salt to taste (optional)

Combine all ingredients in a medium bowl, catching as much of the juices from the mango and tomato as possible and mixing them in. Serve immediately or cover tightly and refrigerate for up to a week. Makes about 2 cups.

Per tablespoon: 8 calories (4 percent from fat), trace fat (0 saturated), 0 cholesterol, trace protein, 2 g carbohydrates, trace dietary fiber, 1 mg sodium.

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