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Thursday, September 29, 2011

More Salsa—Hawaiian Style!

This is my second of two salsa recipes.

Today I’m sharing a great recipe for Mango/Avocado Salsa. Again, we ate this with chips. I’ve never tried it, but this spicy concoction could also be used over meat such as chicken, pork, or salmon. We like it HOT, so if you’re not into the fiery burn, substitute another kind of pepper for the habanero.

Mango/Avocado Salsa


1 avocado cubed
1 mango, cubed
½ red onion, diced fine

1 small, finely minced habanero pepper—I use the entire thing, seeds and all, to get the best burn! (Don’t forget to use food prep gloves when chopping hot peppers! I also try to handle the pepper only by the stem. The oils in the skin as well as the insides can irritate your skin. Wash your hands, cutting board and knives well after this project. And don’t touch your eyes!!) My family loves things HOT!! If you don’t like it hot, put in some red and/or green pepper, or another type of pepper you like, and leave out the habanero.

Juice from one small lime
1-2 Tbl chopped cilantro. You could do 1 Tbl of parsley and 1 Tbl cilantro if you’d like (The cilantro and parsley can be adjusted according to your personal taste and/or how large the mango and avocado are. Love cilantro?? Use more of it and less of the parsley.)
Mango/Avocado HOT Salsa!

Salt to taste

Combine all chopped ingredients in a bowl. Add the lime juice and mix. Salt to taste. Cover and refrigerate until ready to serve.

My husband and son-in-law ate nearly the entire bowl between them! But, remember, we’re used to eating HOT and LOVE it!

See you in October for some interesting information on some of the creatures Hawaiians don’t want to see invading their islands, some “Extreme Hawaii” and some more recipes using Hawaiian fruit—how do stuffed/baked papayas sound?? Hint: They’re yuuuuuuumy!

Mahalo for visiting!


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I love hearing from my readers! Mahalo for visiting and commenting. Aloha! --Cheryl