Happy Summer Solstice!
Summer’s officially here, mangos are in season, and the garden herbs are growing. I can’t imagine a better time than right now for sweet salsa… healthy, delicious, easy and fast.
- Half a Mango
- 2 Hass avocados
- 1/4 medium onion (yellow or red)
- 2 medium tomatoes
- 1 Lime
- 1 Jalapeño
- 1 Bosc pear
- fresh Thyme
- 3 cloves of garlic
- 1 tsp. Apple cider vinegar
- 1 Tbsp. Olive oil
- 1/2 tsp. each of salt, pepper, & cayenne
First you need to pick out the perfect mango and avocados. The mango should feel soft but not mushy, and should indent if you squeeze gently with your hand. The avocado skin should be dark and will feel a little harder, but should leave an indentation if you press with your thumb.
Dice the onion, tomatoes and pear, and mince the jalapeño, garlic, and herbs. If the thyme is fresh, roll it between your hands and let the leaves fall. Add ingredients to a large bowl as you go, but save the mix until the end. Cube the mango by slicing a section near the pit, then lightly score the inside like a grid and flip the skin inside out. The same can be done with the avocado, but you will need to spoon out the cubes. Gently mix and add the remaining ingredients to taste: lime, vinegar, olive oil, salt, pepper, cayenne.
Chill for half hour in the fridge.
This sweet & tangy salsa pairs perfectly with salty dishes… put it over rice, grilled chicken, a bed of kale, or simply eat it with chips. Refreshing and nutritious. Enjoy!