Chips and salsa, anyone?
Here’s a summer recipe that’s guaranteed to be a hit at your next party – Avocado-Mango Salsa!
3 ripe, firm avocados
1 lb fresh or frozen mango, cut into chunks
1 medium size jicama, cut into large chunks
3-4 garlic cloves, minced
1 small chili, jalapeño or serrano (finely chopped)
½ bunch cilantro, finely chopped
Juice from 2-3 limes
Sea salt, to taste
Place the jicama in a food processor and pulse until finely chopped but not puréed. Add the avocado and mango and pulse until blended. Fold in the minced garlic, chopped chili, cilantro, lime juice and salt. Makes about 3 cups. Serve with corn chips, quesadillas, or fish tacos.