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Ingredients

5 mins
  1. 1mango; small dice
  2. 1 Thoney
  3. 1/3 bundlecilantro; chiffonade
  4. 1lime; juiced
  5. 1 pinchkosher salt
  6. 1/2small red onion; minced
  7. 1jalapeño; seeded & minced
  8. 1tomato; seeded & small dice
  9. 1/2avocado; small dice
  10. 1 pinchsugar

Cooking Instructions

5 mins
  1. 1

    Mix all ingredients together in a large mixing bowl. Lit sit overnight to marinate.

  2. 2

    Variations; Grill the ingredients, pineapple, grilled pineapple, papaya, shallots, apple cider vinegar, rice wine vinegar, guava, red wine vinegar, apple, roasted bell peppers or tomatoes, poblano, serrano, habanero, paprika, smoked paprika, crushed pepper flakes, ancho chile powder, cayenne, queso fresco, coconut extract, orange or lime zest, agave, shallots, yellow onion, grapefruit, mint, lemon, tamarind, white vinegar, champagne vinegar, corn, diced green chiles, goat cheese, coriander seed, puree the salsa

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Written by

ChefDoogles
ChefDoogles @ChefDoogles
on
Chicago, IL
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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