Mango and Tomato Salsa

10-12 strips fresh peeled mango, finely chopped

1 cup finely chopped fresh tomato (see note)

¼

cup finely chopped red onion

1 clove garlic, minced

2 tablespoons fresh chopped cilantro leaves

Juice of 2 limes

¼

teaspoon crushed red pepper

Salt to taste, optional

Tortilla chips, for serving, optional

Combine all ingredients in a medium bowl, catching as much of the juices from the mango and tomato as possible and mixing them in. Serve immediately with chips or cover tightly and refrigerate for up to a week.

Makes about 2 cups.

Cook's note: It is not necessary to peel or seed tomato. The salsa is also delicious with seafood or grilled pork.

@Recipe nutrition:Nutrition values per tablespoon (without chips): 8 calories (4 percent from fat), trace fat (0 saturated), 2 g carbohydrates, trace amount fiber, trace amount protein, 0 cholesterol, 1 mg sodium.