A fresh, mildly spicy mango, bell pepper, and tomato salsa.
Author:Katie at the Kitchen Door
Yield:2 1/2 cups1x
1/2 vidalia onion, finely minced
juice from 2 limes
sea salt to taste
1/2 red bell pepper
1 medium tomato
1 jalapeno chile
Add the minced onion to a large glass or ceramic bowl and squeeze the lime juice over the top. Season generously with sea salt and stir to coat the onion. Peel and cube the mangoes into 1/4 inch pieces (this is my favorite method for peeling a mango). Add the mango to the bowl with the onion. Slice the red pepper in half long ways, then cut out and discard the seeds and stem. Finely chop one half of the red pepper and add to the bowl. Core and finely chop the tomato and add to the bowl. Cut the jalapeno in half lengthwise and scrape out and discard as many of the seeds as you can (leave some seeds if you prefer spicy salsa). Cut the two jalapeno halves into very thin half rings and add to the bowl.
Stir everything together so it is well mixed. Taste and adjust the seasoning (lime juice and salt) to taste. The salsa is best if you let sit for 1 hour for the flavors to marinate.