mexican pico de gallo recipe

Ingredients

• 2-3 medium tomatoes, cored, seeded, and chopped
• 1 mango, peel removed and cubed
• 1 medium red onion, chopped
• ½ bunch fresh cilantro, chopped (about one loosely packed cup)
• Juice of ½ lime, more if desired
• Fine ground Himalayan or Celtic sea salt, to taste

Instructions

1. Add all ingredients to large bowl and stir well to combine.
2. Store covered in the refrigerator for 1-2 days.
3. Use as a dip or condiment.