- 2 cans Ro-tel, drained
- 2 mango, diced
- 1/4 cup diced red onion
- 1 tablespoon finely chopped canned jalapeno (or fresh depending on how spicy you like it)
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 cup chopped cilantro
- 3/4 cup diced red pepper
- juice of one lime
- salt and pepper to taste
- Combine all ingredients in a large bowl. Season with salt and pepper to taste.
- Cover the salsa and chill for at least one hour to allow the flavors to combine.
- Serve with chips, or on top of chicken, steak or pork.
Store airtight for up to 3 days