My recipes are becoming more and more "fusion" - and my Luau reflected that bigtime. Think Indian-Mexican-Hawaiian fusion, like Kalua pork tacos with Indian beans and fried rice, and this mango and avocado salsa. Incidentally, the leftovers made for fantastic Kalua Pork nachos. But this salsa didn't last long enough to become leftovers. --AnglophileLV
Mango Avocado Salsa
INGREDIENTS
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium/small tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
2 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/8 cup chopped red onion (a small handful)
1-2 tablespoons olive oil
DIRECTIONS
1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
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2 comments:
i made just plain mango salsa for a party - it disappeared like two seconds after i put it out! same recipe more or less but i remember slightly cooking the mango with onions and tomato and jalapenos first and then adding some more fresh tomato the mix.
What is up with the stupid avocadoes you get at palamzhir (sp?) nilayam? I think even after 12+ years in cbe, i will never get the name of those stores right. They taste more fruity and like water than the more richer, but smaller haas avacadoes you find here.
I tried doing guac in cbe Akhila, and it was utter shit. I guess the variety we get in the store there is meant to be eaten as a fruit or as part of a juice as opposed to in savory dishes. What is it called there, oh yea, that's right--butter fruit.
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