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.