One day I had ripe mangoes and avocados on hand and some fish to grill, so I thought I would make a simple salsa to go with the fish. It turns out that this beautiful salsa is wonderful with chicken, Mexican food, and curries as well as grilled fish. (Note: I just made this substituting 1/2 minced jalapeno in place of my normal addition of hot sauce, and I like it better!) —Bevi
shallots, finely chopped
1/2 to 1
red bell pepper, diced
jalapeno, seeded and finely chopped
fresh lime juice
Extra Virgin Olive Oil
balsamic vinegar, or whatever you have around
maple syrup, Grade B
Salt and Pepper to taste
In This Recipe
Put the chopped shallot and the diced bell pepper in a small bowl.
Chop the mango, as illustrated in the photo, by scoring each half and slicing it off the mango skin. Add to the bowl. Then add the chopped jalapeno.
Rough chop the avocado and add to the bowl. Sprinkle the lime juice over the contents. This will help keep the avocado from turning brown.
Mix the olive oil, vinegar, maple syrup, and Dijon mustard to make a vinaigrette (this is a great dressing on green salads and slaws as well). Pour the dressing on the chopped ingredients.
Fold the dressing into the salsa carefully, so as not to bruise the mango or avocado.
Add salt and pepper to taste. Carefully combine and serve.