Mango Salsa

3 medium-large ripe mangos, diced*
1 red bell pepper, diced
½ red onion, chopped
2 tablespoons fresh cilantro, chopped
2 jalapeño peppers, seeded and chopped fine
¼ cup lime juice
salt and pepper to taste

Combine all ingredients and toss well. Refrigerate at least an hour to allow flavors to meld.

This can be served with chips, or I usually have it as a side with Pork Adobo

*Note on dealing with mangos - do not try to peel it. You will either cut yourself or wreck your knife. Either way, there will be crying. Instead, notice that mangos are oblong and flat. The seed follows this shape. Stand the mango on its end and, using a sharp knife, slice the flattened side, just outside the seed. With a paring knife, score the flesh as close to the skin as you can get. Push on the skin until the mango slice flips inside-out. You can easy remove the flesh from the skin at this point. Continue to trim around the seed and score the resulting flesh until you have removed as much usable fruit as you can.

Laura

Black-eyed Pea Salsa

1 - 15 oz can black-eyed peas, rinsed & drained
1/4 cup thinly sliced green onions (2)
1/4 cup finely chopped red sweet pepper
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp cider vinegar
1-2 fresh jalapeño peppers, seeded & chopped
1/4 tsp cracked black pepper
Dash of salt
Fresh cilantro chopped, add to taste

Combine all ingredients in a bowl. Cover & chill overnight.

Sarah & Jason

Black Bean & Corn Salsa

16 oz cooked black beans
16 oz fresh or frozen corn kernels
1/2 cup chopped fresh cilantro
1/4 cup chopped green onion
1/4 cup chopped red onion
1/3 cup fresh lime juice
3 tbsp olive oil
1 tbsp ground cumin
salt and freshly ground pepper
1/2 cup diced ripe tomatoes, drained

In a large bowl, combine beans, corn, cilantro, green and red onion, lime juice, oil and cumin. Season with salt & pepper to taste. Cover and chill at least 2 hours or up to overnight. Just before serving, stir in tomatoes. Serve with blue and white corn chips.

GranDuddie