^[1]Here’s a heavenly salsa to make when tomatoes and mangoes are at their best — say, June and July. Serve with tortilla chips or as a condiment with Mexican or Indian-style meals. Adapted from The Vegetarian 5-Ingredient Gourmet. ^[2]

Makes about 2 cups (8 or more servings)

• 1 cup coarsely chopped ripe tomatoes
• 1 medium to large mango, pitted, peeled,
  and coarsely chopped
• 1 fresh jalapeño or other chili peppes, seeded and minced,
  more or less to taste
• Several sprigs fresh cilantro
• 1 to 2 tablespoons fresh lemon or lime juice, or to taste
• Pinch of salt

To prepare in a food processor, combine all the ingredients in its container and pulse on and off until coarsely pureed. To prepare by hand, finely chop the tomatoes, mangos, jalapeños, and cilantro. Stir in the lime juice and add a pinch of salt.

Serve at once with tortilla chips or as a condiment with meals. Store remaining salsa in an airtight jar and use within two days.

• Explore VegKitchen’s wide array of tomato recipes. ^[3]
• Here are lots more recipes for simple sauces and such. ^[4]