What's On the Side: Fresh Mango-Tomato Salsa

Sometimes, all you need for a meal to be special is to make just one portion of it from scratch. Sure, there are a million varieties of bottled salsa available at the grocery store, but given that all it takes to put together a salsa is just a bit of chopping and mincing, why not make a batch from scratch instead?

Last week, our friends invited us over for grilled fish tacos and among the sides was a bowl of mango-tomato salsa. The flavor was amazing (I love the combination of sweetness with spice), and I couldn't wait to re-create the salsa at home. Since I neglected to ask for the recipe, I took to the Internet and found one that looked pretty similar. I made a few tweaks here and there (as I am always wont to do), and, after just a few minutes of chopping (and a little fridge time to allow all the flavors to meld together), voila, the fresh salsa was ready to eat.

Fresh Mango-Tomato Salsa (printer-friendly version)
makes about 1 cup

1/2 cup chopped fresh mango
1/2 cup chopped cherry tomatoes (seeds removed)
1 teaspoon finely minced habanero chile (I removed the seeds, you can leave a few (or a lot) if you prefer more spiciness)
1 tablespoon finely minced red onion
1 tablespoon fresh lime juice
1/4 teaspoon apple cider vinegar
1/4 teaspoon raw sugar
1 tablespoon roughly-chopped fresh cilantro
salt and pepper to taste

1. In a bowl, stir together the chopped mango, chopped tomatoes, minced habanero, and minced red onion. Add in the lime juice, apple cider vinegar, and sugar and stir to combine. Stir in the cilantro.
2. Season to taste with salt and pepper.
3. Cover with plastic wrap and chill in the fridge for at least 30 minutes prior to serving.

(adapted from this Food & Wine recipe)