Mango, avocado, & tomato salsa

A vacation in your mouth

It's no secret I enjoy supporting my local eateries — but I also love playing with food in my own kitchen. I tend toward baking more than cooking (I like to lick the bowl). But this isn't Eutopia and you can't serve brownies for dinner, so the other night I made a healthy and killer salsa.

 



 




























I can call it "killer" and it's not hotdogging, really, because anyone can chop up all these yummies and toss them together. So get out your knives and get choppin'! I based my salsa off a recipe from allrecipes.com, but switched up the proportions to have fewer tomatoes and enough for 4 hungry folks, with leftovers. 

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MANGO, AVOCADO, & TOMATO SALSA

WHAT YOU'LL NEED: 
2 avocados 
2 mangoes
3 medium tomatoes
2 jalapeno peppers
1 small red onion (use 1/2 or more, to taste)
3 cloves of minced garlic (or more, to taste)
1 1/2 tsp salt (up to 2 tsp, to taste)
1–2 limes, juiced (depending how juicy they are!)
3 TBS olive oil
chopped cilantro (to taste)

WHAT YOU'LL DO: 
Chop up the choppables, and toss them all together with the garlic, salt, lime juice, and olive oil. Change the proportions as you wish.

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I thought the salsa would need some spices, but it truly didn't. It's so fresh and the consistency is so pleasant, you can practically forget the chips. In fact, my family did forget the chips and instead served it with coconut shrimp (the frozen kind) and rice cooked in coconut milk. It's like eating the tropics! Go ahead — take your mouth on a little vacation.