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Mango Salsa

appetizers, dips, sauces

2 cups diced seeded tomatoes
1 sweet red pepper; roasted, seeded and diced
1 small mango; peeled and diced
4 green onions chopped
3 tablespoons lime juice
1 tablespoon chopped fresh coriander or parsley
1 tablespoon cider vinegar
1 teaspoon liquid honey
1/4 teaspoon (each) salt and pepper
1/4 teaspoon hot pepper sauce

This refreshing, slightly piquant salsa is a tantalizing accompaniment to chicken. It's equally delicious as a snack with tortilla chips. In bowl, gently stir together tomatoes, red pepper, mango, onions, lime juice, coriander, vinegar, honey, salt, pepper and hot pepper sauce. Cover and refrigerate for at least 2 hours or for up to 6 hours. Let stand at room temperature for 30 minutes before serving.

Contributor: Canadian Living Magazine - May, 1998

Yield: 3-1/2 cups

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