Wednesday, May 5, 2010

Mango Salsa


1 mango, peeled and diced
1 avocado, peeled and diced
1 tomato, seeded and diced
1/2 small jalapeno pepper, seeded and minced
2 Tbsp. chopped Vidalia or red onion
2 small cloves garlic, minced
1/4 cup chopped fresh cilantro
1/2 tsp. salt
2 Tbsp. lemon juice
2 Tbsp. olive oil

Place all ingredients in a medium bowl and mix well. Refrigerate for 30 minutes. Serve fresh at room temperature with chips, tacos, and grilled fish. (serves 4)
(Note: recipe can be doubled.)

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