Mango Salsa: You Couldn't Eff This Up If You Tried

By far the most simple thing I've posted, this mango salsa recipe is barely even a recipe.  There's no cooking, and there's no real need to measure anything.  In essence, there's no way you could mess this up.  Just make sure your ingredients are fresh and the flavors will be there. 

This mango salsa will go great as a dip for chips if you are entertaining and need a quick appetizer idea, or elevate an intolerably dull piece of skinless chicken breast by adding this vibrant and juicy topping.   Great with most fish and chicken, feel free to experiment with the recipe to pick and choose what you like.

While I recommend jalapeños, if you'd prefer cubanelles, add them.  If the people you'll be serving the salsa to love heat, maybe substitute the red hot chilli pepper for a habanero.

I do prefer red onion for this application, but you can use a vidalia instead if you'd like.  I usually add around 3/4 to an entire onion depending on the size, but recommend using at least a half.  The lime juice and refrigeration takes a lot of the edge off of the raw onion flavor, so don't be scared and make this salsa your own.  Enjoy.

Ingredients:

2 large mangos, diced (if you can get ataulfos, use those. But you'll need at least 3)
1/2-1 large red onion, diced
2 jalapeños, diced
1 red hot chilli pepper, diced
juice of one lime
fresh cilantro
salt and pepper to taste