Author Notes: This clean, cold, sweet and spicy salsa goes great on cayenne rubbed baked salmon filets, and is a wonderful topper to a fresh salad the next day.
Fresh herbs are best, but I have used dried mint in a pinch and found the results to be delicious. The cast of characters can vary, depending upon what you might have in the fridge, but the end result is always a refreshing addition to my summer table.
- 1 medium tomato (vine ripened)
- 1 mango
- 1 yellow or orange bell pepper
- 1 ripe avocado
- 1/2 bunch scallions
- 1/2 small red onion
- juice of one large lime
- 2-3 teaspoons Tabasco or other hot sauce (depending on heat level desired).
- 2 tablespoons honey
- 3 tablespoons olive oil
- 1 clove garlic, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 2 teaspoons fresh mint, finely chopped
- 1/2 teaspoon fresh ground black pepper
- 1/8 teaspoon salt
- dash of cayenne (if you like it spicy!)
- Dice tomato, mango, pepper, avocado, scallions and red onion into a small, uniform size - about 1/4" pieces.
- whisk lime juice, honey, hot sauce, and olive oil together.
- Toss diced ingredients with sauce lightly to cover.
- Add garlic mint, chopped cilantro, salt and pepper, toss to combine.
- Cover and refridgerate for 30 minutes before serving for flavors to blend.
- Taste for salt, pepper and hot sauce, fix as needed.
- Serve over hot baked or grilled fish or a fresh green salad.
- This recipe was entered in the contest for Your Best Dish in the Raw