March 21
A seasonal vegetable medley that uses all fresh vegetables. Fresh sugar snap peas and peas are easi...
It’s nice that we have warmer weather and that means an abundance of fresh produce. So I will be featuring plenty of recipes from summer’s harvests. I love to make my own salsa and experiment with different veggies and flavors. I find no need to by salsa in a jar unless I’m absolutely feeling lazy or prohibited with time.
I had some avocado that I needed to quickly use before turning brown. Hence the small brown spots around the edges. :) What I also like about combining mango and avocado is that mango prevents avocado from oxidizing, adding lemon juice is not needed.
I’ve made this avocado mango salsa with Baklouti Green Chili extra virgin olive oil. It truly tastes like fresh chopped peppers so there really isn’t any need to chop any and it's spicy. Baklouti peppers are grown in Tunisia, and the olive oil is made by pressing these spicy peppers together with early harvest Chemlali olives. The sweet mango and creamy avocado adds a nice balance to the heat that permeates throughout the salsa.This salsa can easily be doubled.
What you'll need:
2 ripe avocados
1 mango
1/2 small red onion
1 cup grape tomatoes
1/2 cup black beans
2 Tbsp cilantro
1 Tbsp So Olive Baklouti Green Chili Olive Oil
1/2 tsp sea salt or to taste
Here's how:
1. Peel and dice the avocado and mango. Dice the red onion very fine. Quarter the grape tomatoes. Chop the cilantro.
2. Combine all ingredients in a bowl.
3. Drizzle the Baklouti chili olive oil over the ingredients. Then sprinkle with salt. Gently mix the ingredients together (I use my hands).
4. Taste. You may add more salt if needed.
5. Serve with tortilla chips.
(Originally published May 18th)
