Putting fruit in salsas isn’t exactly new, but many people still think it’s a little weird. It’s not. The sweetness of fruit is a perfect counterpoint to the acidity of a good tomato and the saltiness of a good chip. Try this with chips, or use it as a topping on grilled fish or chicken.
Tomato, Mango & Onion Salsa
2 medium tomatoes, chopped coarsely
1 medium sweet onion (Vidalia or Kula), chopped coarsely
1 medium mango, peeled, pitted, & chopped coarsely
2 cloves garlic, pressed
1 teaspoon soy sauce
1 teaspoon balsamic vinegar
Combine all ingredients, add more soy sauce if you think it needs it, and serve.