Avocado Salsa with Mango
I’ve never been a peculiar fan of sweet salsas, but when being in the tropics it is the time to think outside the box, play with new ingredients and enjoy the dynamic flavor of Costa Rica. Yesterday, we decided to make a avocado mango salsa, seeing as most of the ingredients were in abundant availability on the farm. Now, I know that this is not some new thing. Mango salsas have been around the block a few times. However, usually to get a salsa seasoned perfectly, it is like a good soup. It needs time, or an excess of salt. Neither one of those really tickled our fancy. So what is different in this recipe is simply the first step which is a marinade, which seems to really ignite the flavors without over seasoning.
And just to note, this salsa also works great as a salad dressing as well. Here, we had some extra so we massaged it into freshly harvested kale and it was delicious.
1/4 cup lime juice
1/4 cup cilantro, finely chopped
1 medium sized yellow onion, diced
1 large tomato
1 avocado, ripe yet relatively firm
1 mango, ripe yet relatively firm
1 sweet red pepper
1 tsp ground cumin
1 tsp sea salt
dash of cayenne pepper
The first step is to place the lime juice into a large bowl which will allow you to easily mix all the ingredients. Add the cilantro, onion, cumin, cayenne and salt. Mix together.
This is the most important step because the acid from the juice and the salt act as a marinade for the cilantro and onion. This creates the flavor for the salsa.
Next, chop the tomato, avocado and mango into equal size pieces. Relatively large because when you toss them in the marinade you want them to still maintain their integrity. Avocados have a lot of pride, let’s not mess with it…This is also the reason for selecting ingredients that are ripe but still slightly firm.
Add the ingredients to the mixing bowl as you go and give a gentle toss so they can begin absorbing the flavor. Then thinly slice the sweet red pepper. Mix and enjoy!