Home Made Salsa

Start off your salsa with three medium tomatoes, cut into pieces that are about the size of a kernel of corn, make sure to collect all the juice too.

Then, cut up half a yellow and half a red onion into about the same sized pieces.

Next, take a mango, yes a mango. Mangoes are a very sweet fruit and it is great having something to balance out the onion, and mango worked beautifully. The easiest way to cut up a mango is to cut the two meaty sides off as close as you can to the pit, then lay them flat and use a paring knife to cut off the peel. Then cut them into pieces that are about double the size of the tomato pieces.

Try to use mangos that have just a little green peel left. Think of it as an avocado, you don’t want it too hard because then it won’t be ripe, but you also do want it too soft because then it will be too mushy.

After that, add 1 teaspoon of really finely dices cilantro. If you really don’t like cilantro you don’t have to use it, but even the smallest amount does add something to salsa.

Then the lime and lemon, use about half a lime and 1/3 of a lemon. Make sure not to get any of the seeds in the salsa. To be safe, you can squeeze them out into a bowl so that if some seeds fall out, they won't get in your salsa.

Last is salt and pepper. Add about 1 teaspoon of pepper and 2 teaspoons of salt.
Mix it all up and you’re good to go.

To let the flavors blend, chill the salsa in the fridge for about 30 minutes, but it is not necessary.