USDA Certified Organic Garlic Gold Nuggets In Extra Virgin Olive Oil, 6.4 Ounce Jars (Pack of 6) 12 mini bell peppers 1 large shallot, diced 2 Persian or Kirby cucumbers, diced 1 up cherry or grape tomatoes, diced 1 large avocado, diced 1 mango, diced 5 sprigs cilantro leaves, chopped 2 tablespoons Garlic Gold Nuggets in Oil 1 tablespoon apple cider vinegar 1 tablespoon Garlic Gold Southwest Nuggets  (plus more for garnish) 1/2 teaspoon red pepper flakes 1/2 teaspoon salt Cut the peppers in half lengthwise, then remove the seeds. Set aside on a large serving platter. Combine the rest of the ingredients in a large mixing bowl to make the salsa. Scoop the salsa into the bell pepper halves. Sprinkle more Southwest Nuggets on top and serve right away.