MANGO SALSA FOR FISH, CHICKEN, SHRIMP, ETC..

2 large Mangos, skinned and cut away from stone, cut to 1/4 inch dice 1 large Cucumber, peeled and cut to 1/4 inch dice (try to take the seeds out) 1/2 Medium Bermuda Onion, cut to 1/4 inch dice 2 Large Tomatoes cut to 1/4 inch dice (try to take seeds out) 1/2 Cup Fresh Cilantro Chopped (Leaves only) Salt and Pepper to taste 1 teaspoon Apple Cider or Brown Rice Vinegar Combine all the ingredients and let it sit in the refridgerator for about an hour before serving to allow flavors to marry. This salsa is great for fish, chicken, shrimp, scallops, pork. I mainly serve this with grilled fish and chicken.

Wow Laura, You have posted some really interesting recipes. I cant wait to try them. Thanks so much Hugs KimC