Mango-and-Avocado Salsa

Mango-and-Avocado Salsa


***Susan's Note: I use 2 TBS of diced green chiles instead of the habanero. I used a canned sliced mango instead of a fresh one, and I didn't have cilantro so I used parsley. YUM on grilled chicken!

This salsa goes well with grilled or broiled chicken, pork, seafood, or beef.
Makes 3 cups

1 avocado, halved, pitted, peeled, and diced medium
1 ripe mango, peeled, pitted, and diced medium
1 small red onion, diced small
1/4 cup finely chopped fresh cilantro leaves
1/2 to 1 habanero chile (stem and seeds removed), minced
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt

Directions

In a bowl, combine all ingredients.

Avocado Feta Salsa

Avocado Feta Salsa

Make this salsa shortly before serving for best results. Avoid refrigerating it--the texture of the tomatoes will soften.

Makes 8 appetizer servings
Ingredients

* 4 plum tomatoes, chopped
* 2 tablespoons finely chopped red onion
* 2 garlic cloves, minced
* 1 (4-ounce) package crumbled feta cheese
* 1 tablespoon chopped fresh parsley
* 3 tablespoons red wine vinegar
* 2 tablespoons olive oil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon salt
* 2 avocados, chopped
* Assorted tortilla chips

Preparation

Stir together first 9 ingredients. Gently stir in avocado just before serving. Serve with assorted tortilla chips.