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Tropical Salsa

Yield: Makes 1-1/2 cups.
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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:0.5g
Sodium: 2 mg
Saturated Fat: 0g
Dietary Fiber: 1g
Carbohydrates: 7g
Exchanges: 1-1/2 Vegetable


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