A quick and easy Avocado Mango Salsa recipe that is a fantastic appetizing dish in almost every way.
Ingredients for Avocado Mango Salsa:
1 Avocado peeled, pitted and diced
1 Mango peeled, pitted and diced
1 Carton (1 pint) Cherry tomatoes, quartered
1 Jalapeno pepper, seeds removed and minced
3 Cloves of Garlic
1/4 Cup Red Onion, diced fine
1/2 teaspoon salt to taste
3 Tablespoons Olive Oil
1 Lime, juiced
1/2 Cup Cilantro, chopped
Combine Avocado, Mango, Cherry tomatoes, Jalapeno, Garlic and Red Onion in a large serving bowl. Season with salt to taste. Toss with Olive oil and Lime juice. Stir in Cilantro last. Place combined ingredients in the refrigerator for 30 minutes to allow flavors to blend thoroughly.
Serve Avocado Mango Salsa with fresh Tortilla Chips
Layer on cooked fish or make along side sandwiches as desired.
We've used this mango salsa recipe many times while make BBQ Ribs and BBQ Chicken. I like it because it is really nice as a topping salsa on the BBQ Chicken. Just spoon it on or work it into your meal with things like rice and other salads. My friends love it because it doesn't use much salt and retains the actual taste of salsa without have any bitter aftertaste. One of the other things is that it's great because it uses Avocados which add a reasonable amount of natural fats and oils to a salsa.
Additionally if you want to increase or add heat to the dish you can replace the jalapeno with a habanero pepper. The presentation of heat is different from the jalapeno in that the habanero presents heat deeper on the palate thus seeming at first as if it is not as hot but as you go along the heat with deepen in presence and strength. If you find that there may be too much natural fat from the Avocados you can simply reduce or remove the amount of olive oil in the dish. With the natural liquids from the tomatoes and cilantro you may not need the level of oil in the dish that is presented here.
Here's a dish suggestion we've used and we hope you like.
Foiled Fish Filet
1 pound fish fillets
2 tablespoons butter
1/4 cup lemon juice
1 tablespoon fresh parsley -- chopped
1 teaspoon fresh dill weed
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 onion -- thinly sliced Use heavy aluminum foil.
1 tablespoon Jake's Famous Southwestern Hickory Rub
To cook the fish. Place equal portions of the uncooked fish fillets on each piece of foil. In a saucepan, melt butter. Add lemon juice, parsley, dill, salt and pepper. Stir to blend well. Pour this special mixture on hot grill and grill for 5-7 minutes per side. Fish should flake easily when done. To spice up the dish add 1 TBS of Jake's Southwestern Hickory Rub to the mix just before adding fish.
Once complete grill the fish and Cut into large squares. Take the Mango salsa and place on top of the fish. As an option you could place the salsa inside the foil pouch and cook until the fish was done. Afterward you can top the fish with fresh salsa the heighten the mango salsa taste.
Serve your Foiled Fish with parsley, and lemon wedges.
This product was added to our catalog on Tuesday 19 September, 2017.