Mango Salsa

Yesterday I posted about cornmeal crusted catfish.  The second half of that dish was a mango salsa. I absolutely love the heat from the jalepeño, the slight sweetness from the mango, and the creaminess of the avocado that make up this brightly flavored side.

And! It’s comprised of only five ingredients.  For someone who loves to be lazy, this is where it’s at.

Ingredients

One very ripe mango, sliced into chunks

1/2 red pepper, diced

1/2 jalepeño, deseeded and diced

1/2 red onion, diced

1 tablespoon minced cilantro (optional)

1 avocado, diced

2 limes, juiced by hand (squeeeeze!)

Coarse sea salt to taste

Equipment

A sharp knife

A medium-sized bowl

Throw the mango, red pepper, jalepeno, red onion, and avocado together into a medium sized bowl.  If you wish to add cilantro, do so.  Add freshly squeezed lime juice.  Start with a pinch of coarse sea salt to mix into the salsa.  Taste.  Add more salt if necessary.

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