Mango Salsa

  • 2 medium tomato, over-ripened, soft
  • 2 cloves garlic
  • 1 jalepeno, seeded
  • 1/2 cup mango, roughly chopped
  • Juice from 1/2 of a lime
  • 1/4 teaspoon salt
Finely chop the tomatoes and place into a non-reactive bowl, preferably glass. Add all of the juices from the tomato as well.

Finely chop the garlic and jalepeno and add it to the tomatoes. Roughly chop the mango and add it to the tomatoes as well.

Squeeze the lime juice over mixture and add salt. Stir to combine.

Allow to marinade in the refrigerator for a minimum of 4 hours. 

Serve with tortilla chips!