2 ripe mangoes (canned will be OK if necessary)
3 large ripe tomatoes, preferrably yellow
1 medium red onion
1 small clove garlic
1/2 poblano pepper
1/2 bunch fresh cilantro (about 1/3 cup loosely packed)
1 tablespoon raspberry or apple cider vinegar
1/4 teaspoon salt

All ingredients to be chopped should be as fine and small as possible.

1. Peel mangoes and carefully remove flesh from stone with a sharp knife. Chop fine, reserving all juice.

2. Core and chop tomatoes fine and place in a strainer for 5-10 minutes to drain.

3. Crush and chop garlic very fine.

4. Peel and chop onion. Rinse under running water and shake dry in a colander.

5. Stem and seed pepper by cutting a ring through the flesh at the edge of the crown, around the stem. Gently pull stem and seed cone together, and rinse pepper to remove any additional seeds. Slice pepper down the center and chop one half into fine cubes.

6. Rinse cilantro and snip leaves from stems. Chop.

7. Mix all ingredients together and refrigerate at least 1 hour before serving.