Looking for a refreshing, sweet and spicy salsa for a warm summer evening? This is our favourite. Serve with corn chips. This is also fantastic served on grilled fish.
- 21 Dec 2011
oh my! This has got to be one of the best recipes I have ever tried on here. To begin with, the vibrant colors of red, purple, fleshy orange, and green makes one want to dive right in. The only changes I made were to double the red onion to half cup, and only used 2 tbsp. of EVOO, and added 2 seeded jalepenos. The blend of flavors was magnificant. To bite into that creaminess of the avocado, the bite of the pepper, the sweetness of the mango, and of course garlic and cilantro was to die for. You will want to double this if you take it to a party because I made it just for my husband and myself to go with "Sizzling Chicken Fajitas" from this site, and I probably ate half of it on chips before the dinner was prepared. I did use 4 roma tomatoes as stated in the recipe and it was perfect. Just squeeze out the tomatoes before putting in so that it won't be soupy. This would be a great salad by itself if cut into bigger pieces instead of dicing for salsa. If one is not a big garlic lover, I would cut down on the garlic. I am a garlicholic and so for me, it sent me to heaven! This takes salsa to a new level...absolutely a cut above the rest. - 01 Jun 2006 (Review from Allrecipes USA and Canada)
This salsa will have you eating it with a spoon! It is soooo good. It is best to make it the day you are going to use it because the avocado can get a little squishy after a day or two. I would recommend making a triple recipe...I do and I still run out! - 08 Jan 2006 (Review from Allrecipes USA and Canada)