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Mango Salsa


1 Mango peeled and diced in 1/4" cubes
1 14.5 oz. can of fire roasted tomatoes diced
1/4 cup finely diced red onion
1/4 cup chopped cilantro
1 small jalapeno seeded and finely diced
1 tsp. sugar
A dash of red wine vinegar
A dash of line juice
Salt and pepper to taste


Combine all ingredients in a large bowl. Let rest in refrigerator covered for at least a couple of hours. Will last about a week in refrigerator.

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Nutritional Information
Per Serving

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