Mango Salsa

This week's "aisle one" ingredient was once again culantro (not to be confused with cilantro- although that's a good substitute if necessary). Last time we used the herb to make Sofrito, which was quite delicious. Instead of trying that recipe again, I looked for another idea and found one here. Because I was using frozen mango, rather than finely dicing the ingredients, I blended them together. I also used just a few of the many mini hot peppers we were given last summer. I should have used only one! This was super hot, so I think I'll had some more mango to the mixture before serving the salsa again. I did, and it made it a bit more bearable.

Mango Salsa

• 1 ripe mango, finely diced
• 1/3 cup red onion, finely diced
• 1-2 teaspoons honey
• 1-2 teaspoons lime juice
• 2-3 tablespoons chopped culantro
• Hot peppers to taste
• Salt to taste

Combine all ingredients. Chill for at least 15 minutes before serving with tortilla chips.