Mango Cilantro Salsa

2 ripe mangoes
1 ripe avocado
juice of 1 lime
1 jalapeño, seeded and copped
1/4 cup red or green onion
2 tablespoons chopped cilantro
1 teaspoon minced garlic, pressed to a paste

Peel and dice mangoes and avocado.  Combine with remaining ingredients.  Serve as a topping for grilled fish, tofu or chicken, or as a dip for tortilla chips or rice crackers.  Makes
1 1/2 to 2 cups.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition

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