Mango and Tomato Salsa

Martha Stewart Living


Makes 1 quart

    1/2 red onion peel, chop                                       
    2 ripe mangos peel, pit, chop                                  
    2 ripe tomatoes chop                                           
    1 jalapeno chiles seeded, de-ribbed, minced                    
    2 1/2 tablespoons lemon juice                                  
    2 tablespoons lime juice                                       
    1/2 teaspoon salt                                              
    1/4 teaspoon pepper                                            
    1/2 cup loose pack cilantro coarse chop                        

This piquant salsa should be prepared at least a few hours in advance to allow the flavrors to fully develop. Salsa can be stored in an airtight container in the refrigeratorfor up to three days; allow it to come to room temperature before serving.

Combine onion, mangoes, tomatoes, jalapeno, lemon juice, lime juice, salt, and pepper in a small bowl; toss to coat evenly, and let stand at least 2 to 3 hours. Stir in cilantro just before serving.