- 1 1/2 very ripe tomatoes, finely chopped
- 1 mango, finely chopped
- 1 nectarine, finely chopped
- 3/4 teaspoon finely chopped red onion
- 3 cloves garlic, minced, or more to taste
- 1 tablespoon lemon juice
- 1 tablespoon dried basil
- 1 teaspoon lime juice
- 1/4 teaspoon red pepper flakes
- salt and ground black pepper to taste
- cooking spray
- Combine tomatoes, mango, nectarine, red onion, and garlic in a large bowl. Stir in lemon juice, basil, lime juice, red pepper flakes, salt, and pepper.
- Grease a skillet lightly with cooking spray. Pour in tomato mixture; cook, stirring occasionally, until softened, about 15 minutes.
- Refrigerate salsa for 30 minutes before serving.