Avocado and mango salsa

27 Jul

I make this recipe a little differently every time, but if you follow the steps below, you’ll get something very much like what I usually make.  The key to this salsa, I think, is having the right mixture of seasoning ingredients (lime juice, olive oil, salt and pepper) and dicing the large ingredients very small (almost to a mince).

15-25 cherry tomatoes, diced
2 avocados, diced
1 large or 2 medium/small mangoes, diced
1/4 cup cilantro, chopped
green or red chili peppers (use serrano or jalepeno if you’ve got them)
juice of 1-2 limes
1 T. extra virgin olive oil
1/2 cup red onion, minced
salt and pepper

Combine all ingredients except lime juice, olive oil and salt and pepper.  Add the remaining 4 ingredients to taste, erring on the conservative side until you’ve reached a taste you like.


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