Mango Salsa

This is a very simple quick salsa, and I really don't use a recipe but have created one to share with you, especially for those who aren't comfortable cooking without one. Although this uses mango, you could easily substitute a number of different fruits like pineapple, peaches, plums, nectarines... feel free to also add some cucumber, radish or other veggies to give even more of a variation. This is great served alone with corn chips, but also can be used as a condiment for tacos, or grilled fish or meats, black bean soup...

Mango Salsa (makes about 2 cups)

2 small mangos finely chopped
1/2- 1 jalapeno seeded and finely chopped (if you want more heat, leave the seeds in)
1/3 cup finely chopped red onion
1/4 cup finely chopped cilantro (about 1/3 of a bunch- measure after chopping)
2-3 TBS freshly squeezed lime juice (1 to 2 limes)
salt to taste (start with 1/4 of a tsp, and if it tastes a little flat add more or if it's not acidic enough, add some more lime juice)

After chopping the onions, let them sit in very cold water for at least 10 minutes and this will remove some of the pungency. Make sure to strain all the water from them before adding them to the salsa. Combine everything in a bowl, and mix. This is best made the day it's served, but it benefits from sitting for an hour or so before serving.