healthy snacking: fresh mango tomato salsa edition

     If there is one thing I will always make homemade instead of buying prepackaged it's salsa. Not to diss the jarred stuff found in your typical grocery store chip aisle, but nothing comes close to that homemade flavor! The only effort really required to make it is some chopping/dicing and then the will power/patience to let it rest before devouring.

     I'm all for the classic style salsa, but being in Australia I just had to take advantage and make a mango version. So make this, close your eyes, and pretend you're on the beach enjoying every last bite. And make sure to tuck this recipe into safe-keeping for summer, when you actually are at the beach!

     All of the ingredients for this salsa were purchased at the Palm Beach Farmers Market. If you ever find yourself on the Gold Coast, I highly suggest you go! There were all sorts of farmers and specialty food vendors there. It had great energy and felt very alive. I'm happy these ingredients came from such a positive place!

     This salsa can be served with tortilla chips, on fish tacos, atop grilled bread, mixed into a salad, you name it. Play around and see what your favorite serving method is.

Fresh Mango Tomato Salsa
Prep Time: 10 minutes + 1 hour resting
Servings: makes about 2 1/2 cups

You Will Need:

• 1 pint cherry tomatoes, quartered
• 1 mango, diced
• 1 loose cup cilantro, chopped
• 1/2 red onion, finely diced
• 1 large or 2 small garlic clove(s), minced
• 1/4 tsp black pepper
• 1/2 tsp salt
• juice of 1 lime
• 2 TBS extra virgin olive oil
• 1 tsp rice wine vinegar
• tortilla chips, for serving (optional)
  

1. Combine all ingredients in a medium bowl. Stir to combine.
2. Let rest, covered with plastic wrap, in fridge for one hour. 
3. Serve with tortilla chips or however else you may typically use salsa.

How do you plan on serving this salsa?