Mango and Sweet Pepper Salsa with Toasted Pepitas

Makes about 3 cups

Pepitas, or pumpkin seeds, are available in most supermarkets and natural foods stores. This salsa pairs well with pork, chicken, or firm white fish. It can also be served as is with chips.

1 large mango (ripe), peeled, flesh cut from pit into 1/4-inch dice (1 3/4 to 2 cups)

1 large red bell pepper , cored, seeded, and cut into 1/4-inch dice (about 1/2 cup)
(I usually use roasted red bell peppers, but raw is good too)

1 small shallot , minced (about 2 tablespoons)

2 - 3 tablespoons lime juice , from 1 to 2 limes

2 tablespoons chopped fresh cilantro leaves

Table salt to taste

cayenne pepper to taste

1/4 cup unsalted pepitas , toasted in small skillet over medium heat until lightly browned, 3 to 5 minutes

Instructions

1. In medium bowl, toss together mango, red bell pepper, shallot, 2 tablespoons lime juice, cilantro, 1/2 teaspoon salt, and 1/8 teaspoon cayenne; let stand at room temperature to blend flavors, 15 to 30 minutes. Adjust seasoning with additional lime juice, salt, and cayenne; stir in 1/2 the pepitas; top with the other 1/2 of pepitas and serve.

Note: If I'm serving it with chips, I also gently fold in an avocado cut into 1/4" dice.