I wanted something “summery fresh” to have this weekend to snack on.  Since it’s going to be hot outside, I decided on a mango pico to have with tortilla chips.  (It’s also yummy on fish tacos, but don’t tell anyone)  It’s best if you can refrigerate for a few hours so the flavors can meld.

• 1 small bunch cilantro, chopped, tough stems removed (to make about 1/3 c.)
• 2 cloves garlic, minced fine
• 3 roma tomatoes, chopped, seeds removed
• 1/2 large red onion, chopped fine
• 1/2 orange or red or yellow bell pepper, chopped fine
• 1 jalapeno, seeded and chopped fine
• 1 ripe mango, finely diced
• 1/2 tsp. salt
• juice of 1 lime

Mince garlic and then macerate with the salt.  Add all other ingredients and mix well.