Mango and Sweet Pepper Salsa With Toasted Pepitas

• 1 large ripe mango, peeled and diced 1/4 inch cubes (1 3/4 to 2 cups)
• 12 large red bell pepper, seeded and cut into 1/4 inch cubes (about 1/2 cup)
• 1 small shallot, minced (about 2 tablespoons)
• 2 -3 tablespoons lime juice (1-2 limes)
• 2 tablespoons fresh cilantro leaves, chopped
• 12 teaspoon salt
• 18 teaspoon cayenne pepper
• 14 cup unsalted pepitas (also called pumkin seeds)

1. Toast the pepitas in a small skillet over medium heat until lightly browned, about 3 to 5 minutes.
2. In a medium bowl, toss together mango, bell pepper, shallot, 2 tablespoons lime juice, cilantro, salt, and cayenne.
3. Let stand at room temperature to blend flavors, 15 to 30 minutes.
4. Adjust seasoning with additional lime juice, salt, and cayenne.
5. Stir in pepitas and serve.

mango, red bell pepper, shallot, lime juice, fresh cilantro, salt, cayenne pepper, also

Taken from www.food.com/recipe/mango-and-sweet-pepper-salsa-with-toasted-pepitas-306884 (may not work)