Mango-Chile Salsa

Yield: about 5 cups

½     to 1 serrano chile, seeded and cut
        into 1-inch pieces
1     garlic clove
¼    medium red onion, cut into
       1-inch pieces
¼    cup cilantro, leaves and tender stems
½    pound (about 4 to 5 small to medium)
       tomatillos
2     medium to large mangoes
       (1¼ pounds), peeled, pitted and cut
        into 1-inch pieces (about 4 cups cut)
1     cup grape tomatoes
½    teaspoon kosher salt
1     teaspoon fresh lime juice
       honey or granulated sugar, optional

Nutritional information per serving (¼ cup):
Calories 18 (9% from fat) • carb. 4g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 58mg • calc. 5mg • fiber 1g

1. Insert the chopping blade into the work bowl. With the machine running on High, drop the chile and garlic in through the feed tube and process until finely chopped. Add the onion, cilantro, tomatillos, mangoes, and tomatoes and process, in long pulses, until finely chopped, about 12 to 14 pulses.
Add the salt and lime juice and pulse to mix.
2. Add additional pulses based on textural preference. Taste and adjust seasoning as desired. If mangoes are particularly tart, add a bit of honey or granulated sugar to sweeten and balance the heat.