If you love the way ripe summer tomatoes and peaches play together, you will simply love this blend of tomato and mango. When combined with serrano chiles, fresh cilantro, and lime juice, you'll be reaching for the chips and spooning the mild mixture over grilled fish and chicken.
Just as all fresh and summery salsa recipes should, this one comes together in a flash. Consider the amount of each ingredient a suggestion rather than a rule set in stone. Salsa is one of those wonderful foods that's best served just the way you like it, and this recipe leaves plenty of room for customization.
Serves 4 (about 3 to 4 cups)
6 plum tomatoes, diced
1 medium mango, peeled and diced
1/2 small red onion, diced
1 serrano chile, seeded and diced
1 clove garlic, minced
1/4 cup fresh cilantro leaves, coarsely chopped
Juice from 1/2 medium lime
1/4 teaspoon kosher salt
Stir together all the ingredients in a medium bowl. Refrigerate for 1 hour to allow flavors to combine before serving.
- Make ahead: The salsa can be made up to 2 days ahead and stored in an airtight container in the refrigerator.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.