Mango & Hot Pepper Salsa

We grilled red snapper with Caribbean jerk seasoning this weekend and I made a refreshing mango and hot pepper salsa to serve alongside. Adjust the pepper type and amount to suit your taste preference.  

2 small ripe mango, peeled, seeded and finely diced

1 cup yellow or red onion, finely diced

1 small jalapeno, stemmed, seeded and finely diced

1 small Serrano, stemmed, seeded and finely diced

1 small red cherry pepper, stemmed seeded and finely diced

2 T. honey

2 T. white wine vinegar

½ t. salt

½ t. McCormick’s Caribbean jerk seasoning

Combine mango and remaining ingredients in medium bowl. Taste and adjust seasonings. You may need a little extra salt or jerk seasoning.  

Refrigerate for several hours or until ready to serve.