This recipe is part of the recipe for Bean and Cheese Burritos with Tomato-Mango Salsa
Makes 2-1/2 cups
|1||large tomato, seeded and chopped|
|1/3||cup chopped red onion|
|1/4||cup minced fresh cilantro|
|1||small jalapeño pepper,* seeded and finely chopped|
|2||tablespoons lime juice|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Carefully peel skin from mango sections attached to seed. Slice flesh from seed. Chop flesh to measure 1-1/2 cups. Combine all ingredients in small bowl; refrigerate 2 hours.
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