Mango Pico de Gallo

Like most uncooked salsas, this version is best eaten shortly after it's made.

Recipe Ingredients:

6 mild long green chiles, such as Anaheim or New Mexican, roasted, peeled, and chopped (about 1 cup)
1 large firm but ripe mango, peeled and cubed
1 large firm but ripe tomato cored, seeded, and coarsely chopped
3/4 cup diced red onion
1 to 2 fresh jalapeños, stemmed and minced
3 tablespoons fresh lime juice
3/4 teaspoon salt
1/3 cup finely chopped cilantro

Cooking Directions:

1. In a bowl, combine the green chiles, mango, tomato, onion, jalapeños, lime juice, and salt.
2. Cover and refrigerate for up to 1 hour, to blend the flavors. Just before serving, stir in the cilantro and adjust the seasoning.

Makes about 4 cups.