Let me explain. My darling daughter Nora came to visit me this past weekend and made this incredible salsa that we ate on grilled fish. The heat from the tangy salsa was wonderfully refreshing. What makes Nora’s salsa different is the avocado, which is a creamy and pretty counterpoint to the other ingredients.
This week, it’s just too damn hot for me to want to grill. So I microwaved some cod – bland and inexpensive – perfect for salsa. It was great. Hate fish? Try this on chicken. Vegetarian? The salsa is delicious mixed with black beans. Want less heat? Use less pepper and avoid using the seeds and membranes. In fact, all the ingredients are flexible with regard to quantities – feel free to play.
Nora’s Sizzling Summer Salsa
1 red onion, diced
1 jalapeno or serrano pepper, diced
Juice from 2 limes (see note)
4 mangos, diced
1 Tbs cilantro, diced
2 avocados, diced
Combine the diced onion and pepper with the lime juice (you can do this step several hours — or even a full day — before the next steps).
Add the mango, cilantro, and avocado.
Note: if you microwave the limes for 20 seconds or so, you’ll be able to express more juice.