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Mango Tomato Salsa with Avocado
Tomatoes and avocados go together wonderfully, as evidenced by many guacamole recipes. Avocado and mangoes also go well together - and when you combine all three, you end up with a wonderful thing indeed, at least when you turn it all into a salsa.
This mango tomato salsa is similar to many you will find served along with fish and other seafood in the Caribbean. While you'll find variations on this salsa which include no hot peppers at all and others which are extremely spicy thanks to habanero or Scotch Bonnet peppers, this recipe takes a middle path, using just enough jalapeno pepper to give this recipe a kick.
The creaminess of the avocado is the perfect thing to balance out the acidity of the tomatoes, mango and lime juice in this mango tomato salsa recipe. Along with cilantro and onion, this is a perfectly balanced salsa, which is great not only with seafood, but also with tortilla chips and nearly any Mexican or Caribbean dish - and of course, anything else you like to have with salsa!
Tomato Salsa with Mango and Avocado
Ingredients -
1 mango, peeled and diced
1 large tomato, seeded and diced
1 avocado, peeled and diced
1 small red onion, diced
¼ cup cilantro, minced
1 jalapeno pepper, chopped fine
Juice of 2 limes
Salt, to taste
Preparation:
If you were to look up "easy" in the dictionary, you might find this recipe listed there. Well, not really, but this is a very easy recipe to make. All you need to do is to peel and chop the mango and avocado and chop the tomato, onion, cilantro, and jalapeno. Combine in a large bowl and add lime juice. Season to taste with salt and refrigerate for a couple of hours to allow the flavors to combine before serving.
