Mango Salsa - 2 Cups

Makes about 2 cups

¼large red bell pepper, cut into ½-inch pieces 1garlic clove small jalapeño pepper, stemmed and seeded, cut into ½-inch pieces ½small red onion, cut into ½-inch pieces 1mango, peeled and pitted, cut into ½-inch pieces 1½tablespoons fresh cilantro 2teaspoons fresh lime juice 1½teaspoons rice vinegar (may use raspberry or white balsamic vinegar in place of the rice) ½teaspoon honey pinch kosher salt

Nutritional information per serving (2 tablespoons): Calories 11 (3% from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 7mg • calc. 2mg • fiber 0g

Insert the chopping blade into the food processor; fit onto motor base. Put the red pepper into the work bowl and pulse on High to roughly chop, about 2 pulses. Reserve in a separate mixing bowl. Put the garlic, jalepeño and onion into the work bowl. Pulse 2 to 3 times on High to chop. Remove and reserve in the same bowl as the red pepper. Put the mango and cilantro into the work bowl and pulse on Low until mango is roughly chopped, about 5 to 6 pulses. Transfer mango and cilantro to the bowl with the other chopped vegetables. Stir in the lime juice, vinegar, honey and salt. Cover and let salsa rest to allow flavors to develop (a minimum of 30 minutes).