Description
A recipe for Tropical Salsa

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

Preparation
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.

In the meantime, mix fruit and juice in a large bowl. Add cilantro and vinegar and mix well.

Drain onion and add to fruit mixture, mixing well. Taste, adding more vinegar and/or juice if desired.

Salsa may be served immediately or can be stored, covered, in the refrigerator 2 to 3 days.

Nutrition
Per tablespoon: 26 calories, 0 g. total fat (0 g. saturated fat), 7 g. carbohydrate, less than 1 g. protein, 1 g. dietary fiber, 2 mg. sodium.

Serves
Makes 1 1/2 cups.

Variations
no information available