Mango Tomatillo Salsa

Flesh of two 8-ounce Ataulfo mangoes, chopped

9 medium tomatillos (10 ounces total), husked, rinsed and finely chopped (about 1½ cups)

8 ounces fresh pineapple chunks, chopped (about 1¼ cups)

½ medium red onion, cut into small dice

1 small or ½ large jalapeño pepper, stemmed, seeded and cut into small dice (seeds reserved)

15 stems cilantro, chopped (leaves and tender stems)

3 tablespoons fresh lime juice (from 1½ limes)

¾ teaspoon kosher salt, or more as needed

½ to 1 teaspoon agave nectar (optional)

Tortilla or plantain chips, for serving

Combine the mango, tomatillos, pineapple, red onion, jalapeño, cilantro, lime juice and salt in a large bowl.

Taste and stir in some or all of the reserved jalapeño seeds for a salsa with more heat, then taste again and add more salt, as needed.

Stir in the agave nectar, if using, starting with ½ teaspoon (it's potent) for a slightly sweeter salsa.

Serves 8; makes about 4 cups

Nutrition | Calories: 50; Total Fat: 0 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 105 mg; Total Carbohydrates: 13 g; Dietary Fiber: 2 g; Sugars: 2 g; Protein: 0 g.

From Washington Post Food editorial aide Kara Elder