Mango Salsa

1 Mango peeled and diced in ¼" cubes 1 14.5 oz. can of fire roasted tomatoes diced ¼ cup finely diced red onion ¼ cup chopped cilantro 1 small jalapeno seeded and finely diced 1 teaspoon. 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.