Mango Salsa #2

This is a fresh salsa - so you probably don't want to use canned mangos. On the other hand, a canned mango is way better than a fresh carrot and most of your friends probably don't even know what a mango tastes like anyway. This salsa is beautiful to look at - the golden mango the red of the peppers and the green of the cilantro - and even better to taste. It's absolutely wonderful with charcoal grilled chicken and fish..... hell, it's good with everything. I never met a mango I didn't like.

PARTS LIST

1 large ripe mango (peeled, pitted and diced - diced is a little bigger than chopped - about the size of a pencil eraser)

about 1 thick slice of onion (red, white or yellow - doesn't matter) finely chopped - chopped is way smaller than diced

1 clove of garlic finely chopped

1 or 2 serrano chiles finely chopped/grated

red bell pepper or pimento - about the same amount as the onion - diced

some chopped cilantro

lime/lemon juice

READY, SET, GO

Put everything but the lime/lemon juice in a bowl and mix. There you go! Taste it and add a little lime/lemon ..... taste it again. Too hot? More mango. Not hot enough? More chile. Too sour? a little sugar. Hey, wasn't that easy?

VARIATIONS

1. Try pan roasting the onion, chile and tomato (until they're well blackened) before you chop them.

2. Pan blacken the red pepper before you dice it.