Mango and tomato salsa

SERVES 4–6 V D P C Q
6 medium ripe tomatoes
1 tbsp olive oil
1 onion, finely chopped
1 large mango, halved, seeded, peeled, and diced
2 tbsp chopped fresh cilantro
salt and pepper
tortilla chips, to serve
Method
1. Place the tomatoes in a large bowl. Cover with boiling water and let stand for 1 minute, then lift out. Using a knife, pierce the skin and peel it off. Cut the tomato into quarters, then cut out the central core and seeds. Chop the remaining fresh and place in a large bowl.
2. Heat the oil in a skillet. Add the onion and gently fry until softened. Add to the bowl of tomatoes with the mango and cilantro. Season to taste with salt and pepper. Serve cold with tortilla chips.

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