Mango Tomato Salsa

A family favorite all year round! Fresh chicken taco's with mango salsa. If mangoes aren't your thing, substitute peaches, pineapple, pomegranate or just leave the fruit out all together.

Keep in mind I don't use measurements, everything is by eye and to taste.

Mango Salsa Recipe:

• 4 Vine ripe tomatoes (plum or beefsteak tomatoes will work too, I just prefer vine ripe tomatoes)
• 1 Mango diced
• Red onion minced (about 1/4 cup)
• Cilantro chopped fine (about 1/8 cup)
• Lime
• Kosher salt (a pinch or 2)

Directions:
Cut the tomatoes into quarters, remove the spine and seeds & dice what remains. Cut one end off of the mango & peel it. Stand the mango up on flat end and slice it. Once the mango is separated from the pit dice it.

Take the tomatoes, mango, minced onion, cilantro, salt, juice from one lime and toss them in a large bowl until everything is mixed and coated.

Enjoy over tacos, with tortilla chips or in a salad.

Rhubarb & dried-cherry chutney recipe

Rhubarb & dried-cherry chutney

1 cup medium-diced fresh rhubarb
1/2 cup small-diced onion
1/4 cup coarsely chopped dried cherries
1/4 cup granulated sugar
1/4 cup sherry vinegar
1 Tbs honey
1/2 tsp finely grated lemon zest
1/4 tsp kosher salt

Combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, cover, and simmer over medium to medium-low heat until the onions are translucent & the juices are beginning to thicken, about 5 minutes. Uncover and simmer, stirring frequently, until very thick, another 6 - 8 minutes.

Can be stored in the refrigerator for up to 2 weeks in an airtight container.

...This is a wonderful condiment for grilled pork loin or roasted chicken.

I can't take credit for this one...Source: Fresh Magazine, issue 27, 2009