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Mango Salsa

Yield: about 2 cups

Prep 20 mins Chill 2 hrs

Ingredients

1 1/2 cups chopped, peeled mango, papaya, peaches, plums, and/or pineapple
1/2 cup chopped red or green sweet pepper
1/4 cup thinly sliced green onions (2)
1/4 cup snipped fresh cilantro or parsley
2 tablespoons lime juice or lemon juice
1 - 2 fresh jalapeno or serrano peppers, seeded and finely chopped, or 2 tablespoons finely chopped fresh Anaheim pepper

Directions

1. In a medium mixing bowl stir together fruit, sweet pepper, green onions, cilantro or parsley, lime juice or lemon juice, and jalapeno, serrano, or Anaheim pepper. Cover; chill at least 2 hours before serving.

2. Serve as a dip for chips or fresh vegetables or as a condiment for tacos, quesadillas, burgers, steaks, chicken, or fish. Makes about 2 cups.

From the Test Kitchen

Spoon the salsa into a storage container. Cover and chill for up to 2 days.

Nutrition Facts (Mango Salsa)

cal. (kcal) 5,
carb. (g) 1,
Percent Daily Values are based on a 2,000 calorie diet

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