My Versatile Mango Salsa

• 1 large ripe (green and red skinned) but not over-ripe mango, peeled and diced
• 1/4 large red bell pepper, diced
• 1/2 green apple, organic, peeled cored and diced
• 1/2 roma tomato, finely chopped
• 1/4 spanish red onion, peeled and finely chopped
• 3 cloves garlic, peeled and finely chopped
• 1 teaspoon freshly cracked black pepper
• 1 lime, zest and juice
• 1/2 lemon, zest and juice
• 1 pinch dried red chili flakes
• 1/2 teaspoon coarse sea salt
• 1 dash soy sauce
• 2 dashes balsamic vinegar
• 1 teaspoon evoo
• 1 teaspoon organic brown sugar
• 1 tablespoon freshly chopped mint
• 1 tablespoon fresh basil, chopped

1. Mix everything together in a medium sized mixing bowl.
2. Refrigerate for a few hours before serving to let the flavors meld.
3. TIP: RUN THE MINT and BASIL UNDER HOT WATER BEFORE CHOPPING TO REALLY PUNCH UP ITS FLAVOR.
4. SERVE WITH PITA CHIPS AND TZATZIKI. MAKES A GREAT SALSA FOR FISH AND POULTRY. ENJOY!!!

mango, red bell pepper, green apple, roma tomato, red onion, garlic, freshly cracked black pepper, lime, lemon, red chili, salt, soy sauce, balsamic vinegar, evoo, brown sugar, mint, fresh basil

Taken from food52.com/recipes/8879-my-versatile-mango-salsa (may not work)