Mango Salsa, Traditional Salsa and Guacamole
Try this Mango Salsa, Traditional Salsa and Guacamole recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- sea salt to taste
- 1 tsp olive oil
- 2 medium tomatoes diced
- juice of half a lime
- mango salsa
- 1 large mango peeled cored and diced
- 1/4 f a medium red onion. finely diced
- 2 tsp cilantro freshly chopped
- 1/2 1 tsp serrano chile finely minced (depends on how much heat you want!)
- 1/2 f a small red bell pepper diced
- pinch of sea salt (i use maldon flaked chef’s salt
- traditional salsa
- 1/2 f one medium white onion diced, see how here
- 1/4 f one green bell pepper diced
- 1/2 -1 sp serrano chilis finely chopped see how here
- 2 t fresh cilantro chopped
- chunky guacamole
- 3 avocados, peeled and diced
- 1/2 up traditional salsa (recipe above)
- 1 1/2 tsp chopped garlic
- 1/2 sp serrano chili minced (optional)
- Carbohydrate 72.2353684820314 g
- Cholesterol 0 mg
- Fat 2.95621817997558 g
- Fiber 13.3096546305724 g
- Protein 9.72986545400351 g
- Saturated Fat 0.468317999743872 g
- Serving Size 1 1 recipe (889g)
- Sodium 2362.71989393791 mg
- Sugar 58.925713851459 g
- Trans Fat 0.344131242362632 g
- Calories 304 calories
Mango Salsa:Combine all ingredients and toss. Cover and refrigerate till serving. (see link above for handling chilis)Traditional Pico De Gallo:Combine all ingredients except Serrano chili. Add ½ teaspoon of chili at a time, mixing and tasting in between additions. When the heat is right, cover and refrigerate till serving.Chunky Guacamole: Squeeze lime juice over diced avocados. Add traditional salsa, garlic, oil, sea salt and gently toss.
