Ooh La Salsa!

Yummy, yum yum yum! I made Salsa for the first time and oh, my goodness was it delish! It helps to have "Walsh Street Tomatoes" compliments of my hubby's grandparents who have the tomato garden to end all tomato gardens!

Below is the recipe. I found it online and it had 200-some-odd glowing reviews...and for good reason! It's fool-proof; I eyeballed everything. It makes 2+ quarts and the two of us downed it in two sittings (ohmygosh I just admitted that outloud!).



Avocado, Tomato and Mango Salsa
Serves 6
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1 mango - peeled, seeded and diced
1 avocado - peeled, pitted and diced
4 medium tomatoes - diced (I removed the seeds)
1 jalapeno - seeded and minced (no thankyou!)
1/2 c. fresh cilantro, chopped
3 cloves of garlic, minced (just one for me, and none next time)
1 tsp. salt
2 tbsp fresh lime juice
1/4 c. red onion, chopped
3 tbsp. olive oil (I used one, who needs the calories)

I added 1 ear of corn, boiled and cut from the cob
You could also add a can of black beans, rinsed

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro (corn/beans) and garlic. Stir in the salt, lime juice, red onion and oil (I mixed these together in a separate dish and then stirred it in). Refrigerate for 30 minutes to blend flavors. Serve with tortilla chips.