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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
Don't let those cracks in your cheesecake get you down.
Wine to go, without the box.
Go play outside!
Herb rubs, fresh and dried.