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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Ingredients: |
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1 ripe mango, peeled, pitted, and cut into 1/4-inch dice
1 ripe avocado, preferably Haas, pitted, peeled, and cut into 1/4-inch dice
3 ripe plum tomatoes, seeded and finely diced
1/4 cup finely diced red onion
2 tsp. minced garlic
1 to 2 tsp. minced jalapeno chili
5 tbsp. fresh lime juice
1 tbsp. finely grated lime zest
1/4 cup chopped fresh basil leaves
In a large bowl combine all the ingredients except the basil. Refrigerate covered up to 2 hours. Just before serving, toss in the basil. Makes about 4 cups.
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Directions:
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In a large bowl combine all the ingredients except the basil. Refrigerate covered up to 2 hours. Just before serving, toss in the basil. Makes about 4 cups.
Top off grilled salmon, swordfish, or tuna with this velvety, fresh salsa. Green chilies add a welcome bite. Stir in the chopped basil just before serving.
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