Saturday, July 28, 2007

0 Recipe #4: Mango Salsa

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Mango Salsa

2 large, mangoes, peeled, pitted, & cubic 1/2" pieces
3 medium-sized, vine-ripened tomatoes, diced
1 ripe avocado, peeled, pitted, & diced into cubic 1/2" pieces
1/2 large red onion, diced into cubic 1/2" pieces
1/2 jalepeño pepper, finely minced
1/3 c. cilantro, finely chopped
1 Tbsp. fresh oregano leaves, finely minced (or 1 tsp. dried)
1 Tbsp. distilled white vinegar
juice of 1 lime
juice of 1/2 lemon
2 tsp. ground cumin
salt, to taste

Directions: Mix all of the ingredients together & refrigerate for 3-4 hours before serving, to allow ingredients to marinate. Serve & enjoy!

Chef's Notes: Goes well with chicken, fish, jicama, radish slices, or of course, you can do the traditional chips & salsa thing. For a healthier snack, try baked chips instead of fried.

Yield: About 6 cups.

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