cookPineapple Mango Pico de Gallo Salsa

From: erecipecards.blogspot.co.uk

2 Cups (3 Ripe) Mangos, Diced
2 Cups (1 Ripe) Pineapple, Diced
2 Cups (4 medium) Red Peppers, Diced
2 Cups (2 Large) Sweet Onions, Diced
4 Cups (a Dozen) Firm Roma Tomatoes
1/2 Cup Freshly Chopped Cilantro
1/4 Cup Herbes de provence
1 tsp each Salt and Pepper

Assemble all of your ingredients and mix well.

Serve chilled, resting in the refrigerator for several hours (preferably overnight) to allow the flavors to meld.

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