Mango and Tomato Salsa adds fireworks to July 4

The only thing better than July Fourth is a July Fourth that creates a three-day weekend. Let the picnics, deck parties and poolside snacking begin — and we strongly suggest taking today's Mango and Tomato Salsa along for the ride.

This quick salsa can go just about anywhere and go with just about anything, whether you scoop it up with red, white and blue tortilla chips or scatter it over your favorite fish.

In Miami, salsa recipes start coming to the fore about the same time co-workers start dumping bags of ripe mangoes on each other's desks. (Beverly is on her third batch of this salsa after getting a Hefty bag full of amazing mangoes just last week.)

Even if you don't have a mango tree in the backyard, fresh mangoes are available in supermarkets everywhere. If you simply can't get your hands on a fresh one, jarred mango strips from the supermarket produce section make a surprisingly acceptable substitute.

In less than 20 minutes, you can produce this bright burst of flavors that just might compete with the fireworks.

Beverly Mills and Alicia Ross are co-authors of "Desperation Dinners!" (Workman, 1997), "Desperation Entertaining!" (Workman, 2002) and "Cheap. Fast. Good!" (Workman, 2006). Contact them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016, or send e-mail to tellus@kitchenscoop.com. Or visit the Desperation Dinners Web site at www.kitchenscoop.com.

© Beverly Mills and Alicia Ross

Distributed by United Feature Syndicate, Inc.

Mango and Tomato Salsa

Start to finish: under 20 minutes

10 to 12 strips fresh peeled mango, finely chopped

1 cup finely chopped fresh tomato (see Cook's note)

1/4 cup finely chopped red onion

1 clove garlic, minced

2 tablespoons fresh chopped cilantro leaves

Juice of 2 limes

1/4 teaspoon crushed red pepper

Salt to taste, optional

Tortilla chips, for serving, optional

Cook's note: It is not necessary to peel or seed tomato. The salsa is also delicious with seafood or grilled pork.

Combine all ingredients in a medium bowl, catching as much of the juices from the mango and tomato as possible and mixing them in. Serve immediately with chips or cover tightly and refrigerate for up to a week.

Makes about 2 cups.

Approximate values per tablespoon (without chips): 8 calories (4 percent from fat), trace fat (no saturated), no cholesterol, trace protein, 2 g carbohydrates, trace dietary fiber, 1 mg sodium.