Tomato-Mango Salsa
the Editors of Publications International, Ltd.
This recipe is part of the recipe for Bean and Cheese Burritos with Tomato-Mango Salsa
Yield
Makes 2-1/2 cups
Ingredients
| 1 | small mango |
| 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.
Preparation
- 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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