Salsa with Mango and Chipotle

• 2 pounds Ripe Tomatoes, Seeded And Diced To Small Dice (2 Pounds Is About 3 Really Large Tomatoes)
• 1- 1/4 cup Onion, Small Dice (for 1 1/4 Cup You'll Need 1 Medium Onion)
• 1 cup Mango, Peeled, Pitted And Diced Small (1 Cup Is Roughly 1 Honey Mango, Or 1/2 Regular Mango)
• 2 cloves Garlic, Minced
• 2 whole Limes, Juiced
• 3 whole Chipotles In Adobo, Minced (Seeds Removed For Medium Heat, Seeds In If You Like It Hot)
• 1/2 teaspoons Cumin
• 1 teaspoon Oregano, Preferably Mexican
• 3/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/4 cups Cilantro, Chopped

1. 1.
2. To seed the tomatoes, cut the tomatoes in half exposing the seed pockets, gently squeeze the halves over a bowl to force the seeds out.
3. If necessary use the tip of a paring knife to help remove the seeds.
4. You dont have to be perfect, a few seeds are okay.
5. Discard the seeds.
6. Dice the tomatoes.
7. 2.
8. Combine all of the ingredients in a large bowl.
9. Stir to combine.
10. 3.
11. Allow the salsa to sit in the refrigerator for at least two hours.
12. Note: The mango just adds a little sweetness.
13. Its not a prominent flavor.
14. If you would like more mango, decrease the tomatoes to about 1 1/2 pounds, and increase the mangoes to two cups.
15. Note: Store salsa in an airtight container in the refrigerator for up to two weeks.
16. The lime acts as a preservative.

tomatoes, onion, mango, garlic, whole limes, chipotles, cumin, oregano, salt, pepper, cilantro

Taken from tastykitchen.com/recipes/appetizers-and-snacks/salsa-with-mango-and-chipotle/ (may not work)