Ingredients
| 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 | | 2 | hours. Just before serving, toss in the basil. Makes about 4 cups. |
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Instructions
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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