Mango Salsa

4 large, ripe tomatoes
1/2 mango, peeled and diced
1 serrano pepper, diced small
1/4 cup chopped red onion
1 clove garlic, mashed or minced
1/2 lime, juiced
Chopped cilantro, to taste

Mix all ingredients and let sit before serving (refrigerated) one hour if possible to blend flavors.

Banana's Notes
You may also substitute jalapeño pepper in place of the serrano for a hotter salsa. Or, for a more mild salsa, remove serrano peppers, add one diced green onion and season to taste with cayenne pepper. You can substitute garlic powder for the minced garlic, but the flavor will not be as strong.

We can't keep this salsa around when I make it. I often double the recipe, too.

To take the sting out of a sharp-flavored onion, dice it and let it sit alone in juice from one lime for about 20 minutes or longer. Just add the onion with all the juice when you are ready to make the salsa.