Here’s another one of the Salsas I will be demonstrating at the New Canaan YMCA on June 11th. It’s so colorful and refreshing, so perfect for summer (although its also a good bet for Superbowl).
Most of the time I serve salsa as an hors d’oeuvre (with corn chips) but sometimes I use it as a side dish for grilled fish or chicken and also with burgers.
mango and avocado Salsa
1 large ripe mango (or two small Ataulfo mangoes)
1 ripe avocado
1/4 cup chopped red onion
1 teaspoon chopped jalapeno (or other chili) pepper
1/2 teaspoon freshly grated lime zest
1 tablespoon lime juice
2 tablespoons freshly chopped cilantro (or use parsley)
salt if desired
corn or plantain chips
Peel and pit the mango and avocado. Chop the fruit into small pieces (or use a food processor) and place the pieces in a mixing bowl. Add the red onion, chili pepper, lime zest, lime juice and cilantro. If using a food processor, process on pulse to desired consistency. Taste for seasoning and add salt if desired. Serve with chips.
Makes about 2 cups