Mango Salsa

We had this yummy salsa over some tilapia for dinner the other night, although the recipe originally called for salmon. It would be good over chicken, too, or any other mild fish. And I didn't use red onion in it, I just put some dried minced onion in, instead. And the recipe also said it serves 2, but this easily made enough for 4.

Mango Salsa

1 lime
1/8 C. olive oil
1 fresh mango, peeled and cut into 1/2-inch cubes
2 jalapeno peppers
1/2 red bell pepper, diced
1/4 C. diced red onion*
Salt and pepper to taste

Cut lime in half and squeeze juice from both halves into medium-size mixing bowl. Whisk in the oil. Add the rest of the ingredients and gently toss until well mixed. Add a dash of salt and pepper to taste. Cover and refrigerate until ready to serve. Serve over grilled or baked fish (or chicken). Can be made one day ahead. Serves 4.

slightly modified recipe from the Denver Post.