Recipe: Mango Pico de Gallo (perfect for the mango's season)

Mango Pico de Gallo
The mango makes the salsa a fine accompaniment to queso fundido as well as to seafood, poultry, and some pork dishes. Like most raw, fresh salsas, this is best eaten shortly after completion.

6 mild long green chiles, such as Anaheim or New Mexican, roasted, steamed, peeled and chopped (about 1 cup)
1 large, firm but juicy-ripe mango, peeled and cubed
1 large, firm but juicy-ripe tomato (about 12 ounces) cored, seeded, and coarsely chopped
3/4 cup diced red onion
1 to 2 fresh jalape-o chiles, stemmed and minced
3 tablespoons fresh lime juice
3/4 teaspoon salt
1/3 cup finely chopped cilantro

In a bowl, combine the green chiles, mango, tomato, onions, jalapeno, lime juice, and salt.

Cover and refrigerate for up to 1 hour, to blend the flavors. Just before serving, stir in the cilantro and adjust the seasoning.

Makes about 3 1/2 cups