Mango Avocado Salsa
Ingredients: red onion, Persian cucumbers, cherry tomatoes, jalapeños, Ataúlfo mangoes · ~₩18,200
Ingredients
0.5cup red onion, 0.5cup Persian cucumbers, 6ounces cherry tomatoes, 2big boy jalapeños, 3gorgeous Ataúlfo mangoes, chopped cilantro, 2to_taste limes, 1to_taste navel orange, to_taste sea salt, to_taste freshly cracked black pepper, to_taste avocado
Instructions
1. Start with a half cup of finely chopped red onion.
2. Add a half cup of diced Persian cucumbers (or English cucumbers).
3. Include about six ounces of cherry tomatoes.
4. Finely chop two jalapeños. If you prefer less heat, slice them open and scrape out the membranes.
5. Prepare three Ataúlfo mangoes by cutting a slice on either side of the pit, then crosshatching the cheeks and scooping out the flesh.
6. Add some chopped cilantro.
7. Squeeze juice from two limes (roll them first if dry) and one navel orange. Aim for two to three tablespoons of each.
8. Season with sea salt and freshly cracked black pepper, then stir everything together.
9. Add avocado at the end for creaminess and to prevent browning. Add an extra pinch of salt and pepper, then mix one last time.
10. To serve, place a smaller bowl into a larger bowl, add the salsa to the center, and surround it with tortilla chips.
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