Tomato-Mango Salsa

Yield: About 4 cups

By adding the sweet taste of mango along with pineapple and orange juice to chopped tomatoes and onions, you will create a marvelous twist on everyday salsa. Not only is this salsa delicious with corn chips, it is equally good with grilled salmon, swordfish and shrimp.

• 4 plum tomatoes (about 1 pound), seeded and chopped into 1/4-inch dice
• 3 small or 2 large ripe mangoes, peeled, pitted and diced
• 1 medium red onion, finely chopped
• 1 medium red pepper, seeded, deribbed and cut into 1/4-inch dice
• 1 Tablespoon plus 1 teaspoon garlic, minced
• 1 teaspoon red pepper flakes
• 1/4 cup fresh cilantro, chopped
• 1/4 cup pineapple juice
• 1/4 cup orange juice
• 2 Tablespoons distilled white vinegar
• Juice of 1 lime

Combine the tomatoes, mangoes, onion, pepper, garlic, pepper flakes and cilantro in a large glass or ceramic bowl and mix gently. In another large bowl, whisk together the pineapple juice, orange juice, vinegar and lime juice. Add to the tomato mixture and stir gently. Cover and refrigerate for at least 2 hours or until well chilled. Serve chilled or at room temperature. The salsa will keep in the refrigerator for up to 3 days.