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.
—iammeegs
Ingredients
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1
medium tomato (vine ripened)
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1
mango
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1
yellow or orange bell pepper
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1
ripe avocado
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1/2 bunch
scallions
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1/2
small red onion
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juice of one large lime
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2-3 teaspoons
Tabasco or other hot sauce (depending on heat level desired).
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2 tablespoons
honey
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3 tablespoons
olive oil
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1
clove garlic, finely chopped
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2 tablespoons
fresh cilantro, finely chopped
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2 teaspoons
fresh mint, finely chopped
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1/2 teaspoon
fresh ground black pepper
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1/8 teaspoon
salt
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dash of cayenne (if you like it spicy!)
Directions
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Dice tomato, mango, pepper, avocado, scallions and red onion into a small, uniform size - about 1/4" pieces.
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whisk lime juice, honey, hot sauce, and olive oil together.
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Toss diced ingredients with sauce lightly to cover.
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Add garlic mint, chopped cilantro, salt and pepper, toss to combine.
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Cover and refridgerate for 30 minutes before serving for flavors to blend.
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Taste for salt, pepper and hot sauce, fix as needed.
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Serve over hot baked or grilled fish or a fresh green salad.
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