When the weather gets warmer I like to make foods that I can bring outside, that can sit for an hour as we nibble and sip a cocktail or two before dinner.
This salsa is a perfect example. It’s fresh fruit, citrus and a bit of heat thanks to the chili pepper. It’s colorful, so it’s nice for company. And it stays fresh for a while.
I use this salsa as an hors d’oeuvre and serve it with corn chips but it also makes and excellent side dish for burgers, grilled chicken or fish.
Remember this for summer picnics. Memorial Day weekend. Father’s Day. July 4th! Labor Day.
What I’m saying —- it’s a keeper!
Tropical Dip and Chip
1 large ripe mango
1 ripe avocado
1/4 cup chopped red onion
1 teaspoon chopped jalapeno (or other chili) pepper
1/2 teaspoon freshly grated lime zest
1 tablespoon lime juice
2 tablespoons freshly chopped cilantro (or use parsley)
salt if desired
corn or plantain chips
Peel and pit the mango and avocado. Chop the fruit into small pieces (or use a food processor) and place the pieces in a mixing bowl. Add the red onion, chili pepper, lime zest, lime juice and cilantro. If using a food processor, process on pulse to desired consistency. Taste for seasoning and add salt if desired. Serve with chips.
Makes about 2 cups