One of the nicest things about summer is all the fresh fruit and vegetables available. While they all taste wonderful on their own, combination them opens up endless opportunities.
If you find yourself with excess tomatoes give this salsa a try. The flavors work really nicely with grilled fish or poultry.
Tomatoes, avocado and mango salsa
4 medium tomatoes
1 jalapeno pepper
1/2 cup fresh cilantro
1 small red onion
Juice of one large lime
¼ cup olive oil
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The texture of the salsa is determined by the size of the pieces made in the prep: letting it work well for chips or with a protein.
Peel, pit and dice avocados
Peel and chop mango
Seed and dice peppers
Lightly combine the tomatoes, avocado, mango, peppers, cilantro, onion and garlic in a bowl.
Mix olive oil and lime juice together and add to the other ingredients.
Cover and refrigerate at least an hour. Salt if needed.
Salsas of the World Cookbook
This recipe is easily adaptable to work with different tastes by simply increasing (or removing) any of the items.
Kiddos may prefer the salsa without the onion and garlic.
To remove the kick, leave out the peppers or tune it down by replacing the peppers with a sprinkle of red pepper.
Set of 4 Plastic Salsa Bowls, Great for Serving Salsa