Mango Salsa

1 Ripe Mango
1 1/2 de-seeded Jalapeno Pepper
3/4 Cup of Yellow Corn (from the cob or frozen, either is fine)
1/3 Red Onion (Medium Size)
1 Tbsp Extra Light Olive Oil
1 tsp Course Ground Black Pepper
1 tsp of Cilantro (can substitute Oregano or Basil)
2 Tbsp White Wine Vinegar
1 Tbsp Cider Vinegar

Spread the corn on a baking sheet covered in foil and place under the broiler of your oven until corn starts to brown/blacken giving it a bit of a stir and flip every now and again while it's cooking with a spactula. While corn is blackening, dice up your mango, onion, and jalapeno. Throw them all into a bowl, adding the corn when it's finished. Once all your fruits and veggies are in the bowl, you can add all the liquids and spices. Stir it up so everything gets mixed evenly. Let sit and macerate in the fridge. Once chilled you're ready to go! Keeps for quite a while if left covered in the fridge. Great on chicken or fish (especially tacos), to scoop up with tortilla chips, or even completely blended up as a salad dressing.

Recommended additions to the recipe are of course tomatoes (I don't like chunks of tomatoes, that's why I kept them out), diced up avacados (so good), finely diced pineapple too, or add all of them!

**Additions are not factored in the nutritional values so be sure to put them in your tracker.

Serving Size: Makes 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user ELLSKI85.