Saturday, August 29, 2015
Mango Avocado Salsa
You don’t even need chips for this salsa, you can eat it by the spoonful. The mangoes make it sweet and it goes especially well with a spicy main dish, such as beans or enchiladas.
1 large avocado (or 2 small)
2 large tomatoes
1 jalapeno pepper (remove all seeds)
¼ c. onions or scallions
½ c. cilantro
Juice from one lime
Cut the mango and vegetables up into small pieces. This salsa works well if the ingredients are coarsely chopped so don’t spend too much time trying to cut them up into tiny pieces. Once you mix the ingredients together, set the salsa aside in the refrigerator for about 15 minutes for the juices to flow.
Eat well, be well, live deliciously!