Mango Salsa


2 tblsp Olive’s Oil Persian Lime Extra Virgin Olive Oil
2 tblsp Olive’s Oil Jalapeno Balsamic Vinegar
Sea salt & fresh cracked pepper to taste

1 mango, peeled & diced (or one 10 oz bag frozen mango chunks, diced)
2 medium tomatoes, finely chopped
1 jalapeno, seeds removed & finely diced
1/4 red onion, finely chopped
1 red bell pepper, finely chopped
1/4 cup chopped cilantro

Whisk dressing together to emulsify. Mix all chopped ingredients together with dressing.  Refrigerate at least 2 hours for flavors to blend. Serve over chicken, shrimp or fish or with chips as a snack.

Makes 3 cups