Mango and Tomato Salsa
This piquant salsa should be prepared at least a few hours in advance to allow the flavors to fully develop. It can be stored in an airtight container in the refrigerator for up to 3 days; allow it to come to room temperature before serving.
Recipe information
Yield
makes 1 quart
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 jalapeño pepper, seeds and ribs removed, minced
2 1/2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 cup loosely packed, fresh cilantro leaves, coarsely chopped
Preparation
Combine the onion, mangoes, tomatoes, jalapeño, lemon and lime juice, salt, and pepper in a small bowl; toss to coat. Let stand at least 2 to 3 hours. Stir in the cilantro just before serving.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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