This is a very versatile salsa. It’s good on its own, over salad as a dressing, and my favorite way as an accent to fish tacos. Fresh is the word!
1 ripe mango (sometimes if I can’t find one, I use frozen mango)
1/2 cucumber (peeled if desired) diced
2 c. cherry tomatoes, cut in quarters
1/4 c. jicama cubed (optional but adds a nice crunch)
1/4 c. red onion, finely diced
2 garlic cloves, finely diced
2 basil leaves, finely chopped
1/2 jalapeno, finely diced
1/4 c. cilantro, finely chopped
1 lime, juiced
salt and pepper to taste
Combine all ingredients in a small bowl. Cover and refrigerate for at least 30 min, an hour works best. Serve with tacos, as a salsa, as a dressing over greens. This salsa keeps 1-3 days in the refrigerator.