Submitted by Dave Hutchins
Yield: 1.5 cups.
1/2 cup finely-chopped red onion
2 mangoes (or 2 papaya or 6 nectarines), peeled and diced small
2 Tablespoons fresh lime juice, or to taste
1/2 cup finely-minced fresh cilantro leaves
1-2 Tablespoon rice vinegar, or to taste
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.
Note: Salsa may be served immediately or can be stored, covered, in the refrigerator 2 to 3 days.
Nutritional Information Per Serving:
Calories: 26; Protein: 0.5 g; Sodium: 2 mg; Fat: 0 g; Saturated Fat: 0 g; Carbohydrate: 7 g; Dietary Fiber: 1 g
Exchanges: 1-1/2 Vegetable