Summer Salsas 2017, No. 1


There seems to be a number of recipes vying for supremacy this season, mostly from availability of stocks. They vary from fresh to cooked, though all here follow similar themes of using alternates to traditional ingredients like tomato or sugars.

Follow me as we see what materializes.

Jalapeno Mango Avocado Summer Salsa
Primavera Fresca – Medium hot as made

  • 1 LG Diced Cucumber, peeled and chopped fine
  • 2 LG Diced Mango, diced
  • 1 MED Avocado, diced
  • 3 Fine chopped green onion
  • Healthy Handful of Cilantro
  • 2 Chopped Jalapenos, 1 Ancho Pepper chopped
  • 4 Minced, Peeled Garlic
  • TBSP Honey
  • TSP Fishsauce
  • 1/2 Lime Juiced
  • 1/2 TSP Soy Sauce
  • Sprinkle of Sesame seeds to finish
  • Dash Salt, Cumin
  • Stir well together
  • Let rest covered in refrigerator overnight for best flavor

The flavors are subtle, but I was not out to burn the house down with this anyway yet. With just 2 Jalapenos I thought it was a nice flavor enough.

My experience was much improved by letting it sit overnight. The hotness evened out, and the avocado dissolved largely. While the mixture did get a bit more watery, just remember to keep it stirred periodically and serve with spoon (or fork).

Enjoy as a condiment on chips, tacos, burritos or whatever.

Pictured above: Finished salsa with decorative strips of cucumber
Photo by Tom Gorman 2017


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