Mango Salsa - 4 Cups

Makes 4 cups

½red bell pepper (about 1 ounce), cut into ½-inch pieces (¼ cup) 2 small garlic cloves, peeled 1 jalapeño pepper, stemmed and seeded, cut into ½-inch pieces 1 small red onion (about 1½ ounces), peeled, cut into ½-inch pieces 2 mango, peeled and pitted, cut into ½-inch pieces, divided 3 tablespoons fresh cilantro leaves 1 tablespoon fresh lime juice 3tablespoons rice vinegar (may use raspberry or white balsamic vinegar) 1teaspoon honey

Nutritional information per 2 tablespoons serving: Calories 11 (3% from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg • calc. 2mg • fiber 0g

1. Place the red pepper in the bowl of your Cuisinart® Chopper/Grinder fitted with the chopping blade. Pulse 4 to 6 times, or until roughly chopped. Transfer to a medium mixing bowl; reserve. 2. Add the garlic, jalapeño pepper and onion to the work bowl. Pulse 6 to 7 times to chop. Remove and add to the bowl with the reserved red pepper. Add ½ of the mango and cilantro to work bowl and pulse until mango is roughly chopped, about 10 pulses. Transfer to the bowl with the reserved vegetables; reserve. 3. Repeat with the remaining mango. Combine the lime juice, vinegar and honey; stir well into the reserved mixture. Cover and let sit for 30 minutes to allow the flavors to blend. If not using immediately, cover and refrigerate.