Mango Salsa
Serve mango salsa with grilled pork, fish, or poultry.

1 large mango, peeled, cut in 1/4-inch cube
1/4 cup red bell pepper, cut in 1/4-inch dice
1 1/2 tablespoons fresh basil, finely chopped
1 1/2 teaspoons red wine vinegar
2 teaspoons lime juice
1/2 teaspoon Sugar
1 jalapeno pepper, seeded and finely chopped, or to taste

In a medium bowl, combine all ingredients. Mix well.

Let stand at room temperature a half hour before serving or refrigerate up to 24 hours. This does not hold up well and should be used within the 24 hours.

Servings: 4