Hass Avocado and Mango Salsa

Recipe by Executive Chef Michael Gallagher of Restaurant Associates

Hass Avocado and Mango Salsa

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    4 small fully ripened Mexican Hass avocados, peeled, seeded, and diced, about 2 cups 2 tablespoons lime juice
    4 plum tomatoes, diced, about 2 cups 2 tablespoons white vinegar
    2 small mangos, peeled, seeded, and chopped, about 2 cups 1 jalapeno chili pepper, finely chopped, about 1 1/2 tablespoons
    1/2 cup chopped fresh cilantro 3 minced garlic cloves, about 1 tablespoon
    1/4 cup red onion, finely chopped 1/4 to 1/2 teaspoon salt
    1/4 cup olive oil 1/4 teaspoon ground black pepper


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    • 1

      Combine avocado, tomatoes, mangos, cilantro, onion, olive oil, lime juice, vinegar, jalapeno, garlic, salt, and pepper.

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