Mango Salsa

Lately I've been weighed down in more ways than one. I'm tired, I'm  busy and  often I'm generally worn out, not to mention I'm fat. For a good 3 years I maintained a good weight after Riley was born and then Connor came along, caught back up for a while there but whoooops it all slipped away again. I stopped walking all the time and started eating and drinking freely. There you have it, my lame excuse. Hey you only live once right? So with that all in mind I've been trying to cook more meals that are "lighter". Every year the "new years resolutions come and go, everyone cleanses and then everyone gets fat again. I'm not really one to buy into the seasonal trend. I simply accept the fact that I'm lazy and I eat crappy food. When I'd like to not be so "blessed" I watch out for what I'm eating a little more. I guess I'd like to lighten my load and I'd like to feel a little less, half dead? One thing I often rely on when  "food counts" is salsa. Although mango, pineapple and peach salsas are not the lightest of the bunch they sure are my favorites. This recipe is a fairly straight forward one.  The middle of January is not exactly an ideal time to make mango salsa but it sounded really good. I grabbed some vine ripened tomatoes and a mango and I let them sit on my counter until they seemed just about perfect. I sniffed that mango every day for over a week and finally it was ready! Huzzah mango salsa.

Delicious on baked tortillas, fried tortillas, chicken or just about anything from eggs to beans. Its as easy as chopping stuff up and throwing it in a jar. Ingredient amounts are approximate. Its not a science you can use this or that, whatever you have on hand will work.

1 mango (roughly chopped)

1/4 cup bell pepper (roughly chopped)

1 green onion (sliced)

2 tablespoons of parsley (chopped)

1 jalapeno (finely diced)

2 medium vine ripened tomatoes (or another tomato use whatever)

1/2 cup diced onion

3 tablespoons lemon juice

salt, pepper and a splash of vinegar

Combine ingredients and store in an airtight container for up to a week.