(NC)—The mango adds a sweet and lively twist to this spicy salsa. Delicious with chicken or fish, or on its own with soft corn tortillas.
2 ripe avocados from Mexico, peeled, pitted and diced 2
1 ripe mango, peeled and diced 1
1 cup diced tomato 250 mL
1/4 cup chopped cilantro 50 mL
2 tbsp chopped red onion 30 mL
1 tbsp minced jalapeño pepper 15 mL
1 tsp minced garlic 5 mL
1/2 tsp salt 2 mL
1/8 tsp ground black pepper 0.5 mL
1 tbsp lime juice 15 mL
1 tbsp olive oil 15 mL
In bowl, combine avocados, mango, tomato, cilantro, onion, jalapeño, garlic, salt, pepper, lime juice and olive oil; toss gently. Serve, if desired, with sliced veggies and chips, in a stemmed glass with shrimp or with grilled chicken or fish.
Yield: 3 cups
- News Canada