"Mango Berry Salsa"


Yield: 2 quarts
Shelf Life: 72 hours refrigerated

1 mango diced into 1/4" cubes
5 large strawberries diced into 1/4" cubes
2 small cans mild rotel
1/2 cup fresh chopped cilantro
1/2 cup Italian dressing
1 tsp lemon juice
1 tblsp sea salt
1 tblsp fresh cracked pepper


Dice fruits, add rotel (drained). Add all other ingredients with the cilantro being last. Stir to incorporated all ingredients. Refrigerate to marinate 2-6 hours (the longer the better)
Also great with corn tortilla chips