Sunday, May 3, 2009

Avocado, Tomato, and Mango Salsa

Mexican is probably one of my favorite food styles.  This salsa takes a bit of effort with all the chopping involved but it's delicious and worth it.  Sweet, salty, and spicy - it will tantilize your taste buds!  It's great not only with tortilla chips but also to serve over fish or chicken.  I made it without the avocado this time because I am making it in advance and didn't want it to brown.  I also left out the cilantro because for some reason, I can never find cilantro at our (ghetto) Kroger.

Avocado, Tomato and Mango Salsa
(Source: All Recipes)

15 Min
45 Min

  • 1 mango - peeled, seeded and diced
  • 1 avocado - peeled, pitted, and diced
  • 4 medium tomatoes, diced
  • 1 jalapeno pepper (fresh or canned), seeded and minced
  • 1/2 cup chopped fresh cilantro
  • 3 cloves garlic, minced
  • 1 teaspoon salt 
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped red onion
  • 3 tablespoons olive oil
  1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for at least 30 minutes before serving  (overnight is best!).

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