Hot Sauce Black-Eyed Pea and Mango Salsa

• 2 ripe mangos, peeled, pitted and cubed
• 1 16 ounce can black-eyed peas, drained and rinsed
• 1/2 large red onion, peeled and minced
• 1/4 cup chopped fresh cilantro
• 3 tablespoons olive oil
• 2 tablespoons orange juice
• 2 tablespoons lime juice
• salt, to taste
• freshly ground black pepper, to taste
• River Run Hush Your Mouth Hot Sauce to taste

Instructions

Mix, without mashing, the mango, beans, onion and cilantro. In a cup, whisk together the oil, lime juice and orange juice. Season with salt and pepper. Toss the mango mixture with the dressing. This dish should sit a little while before it is served and should only be eaten at room temperature. It goes well almost any grilled fish or meat.

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