Recipe(tried): Cilantro, capsicum and a recipe using both

Whooo, some discussion. Cilantro is leaf coriander (not to be confused with coriander seed - same plant, different bit!). A unique "soapy" taste but well worth the effort of getting used to.
Capsicum covers a wide range of plants but in cooking it is almost always the good old bell pepper.
Here is a great recipe that uses both

Mango Salsa

2 medium size ripe mangoes
pack of coriander leaves (see below)
1 medium size red bell pepper
1 small red onion
2 cloves garlic
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
2 teaspoon brown sugar
black pepper, coarse ground
salt

Peel and de-stone the mangoes and cut into small dice. De-seed the pepper and chop finely. Finely chop the onion and the coriander and crush or finely chop the garlic. Mix all the ingredients together and season to taste. Cover and chill.
Serve with grilled (broiled) salmon or chicken
The salsa is very colourful and amazingly tasty. The quantity given makes a lot but it is difficult to reduce and keeps in the fridge for a few days and goes with all sorts of other things, like barbeques and cold meat . You can use 1 teaspoon garlic salt in place of the fresh garlic and omit the salt. The coriander is a supermarket pack, about half a cup when chopped.
....And before anybody asks Balsamic vinegar is a special type of "cooked" vinegar from Modena in Italy. Don't even THINK of using any other vinegar for this! Obtainable from (Italian) delicatessens and specialty food stores.