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Chapter:Condiment Recipes: Relishes, Salsas, Chutneys, and Fruit Butters
Section:Salsas: Mango
Recipe:Avocado-Mango Salsa
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Avocado-Mango Salsa
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This is terrific with any grilled fatty fish, especially albacore, salmon,
snapper or swordfish. It is also quite good with jerk chicken breasts.

1 large ripe mango, pitted*, peeled and diced
1 large, ripe avocado, pitted, peeled and diced
1/4 fresh jalapeņo chile, minced**
1/4 cup diced white onion
1 clove garlic, minced
1/2 tsp lime zest
2 Tbs lime juice
3 Tbs fresh orange juice
1/4 cup chopped fresh cilantro sprigs for garnish
2 Tbs olive oil
Salt and pepper to taste

Mix all ingredients together in a bowl, and allow flavors to meld for about
1/2 hour before serving with grilled fish.

*To pit a mango, DO NOT PEEL FIRST. Be sure to work on a cutting board with
the knife's blade moving away from you. With a sharp paring knife, score
mango as deeply as possible into vertical quarters. Carefully insert knife
between slices of flesh and run knife along the pit. The pit of a mango is
flat and the flesh holds to it very firmly. Allow the knife to pry the flesh
away from the pit. Cut each quarter away from the pit, you should be left
with a pretty clean pit and four nice slices of mango. Now you can remove
the peel.

**When handling chiles, be sure to wear rubber gloves.

From: Stacie and Ben's favorite Paleo Recipes
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