Tropical Salsa

Yield: Makes 1-1/2 cups. Ratings Not Yet Rated | Read Comments Add Star Rating | Add Comments Printer-Friendly Version Email This Recipe and/or

Ingredients

• 1/2 cup finely-chopped red onion
• 2 mangoes (or 2 papaya or 6 nectarines), peeled and diced small
• 2 Tbsp. fresh lime juice, or to taste
• 1/2 cup finely-minced fresh cilantro leaves
• 1-2 Tbsp. rice vinegar, or to taste

Directions

1. Place chopped onion in a heatproof bowl (e.g. Pyrex) or measuring cup and add boiling water to cover. Let stand for a few minutes.
2. In the meantime, mix fruit and juice in a large bowl. Add cilantro and vinegar and mix well.
3. Drain onion and add to fruit mixture, mixing well. Taste, adding more vinegar and/or juice if desired.
4. Salsa may be served immediately or can be stored, covered, in the refrigerator 2 to 3 days.

Nutritional Information (Per Serving) Calories: 26 Protein: 0.5 g Sodium: 2 mg Saturated Fat: 0 g Dietary Fiber: 1 g Carbohydrates: 7 g Exchanges: 1-1/2 Vegetable