Thanks to Chili’s and the on-set of summer weather, I sort of have an obsessions with mangoes, avocado, tomatoes, freshness. The restaurant captures it all well in their Mango-Chile Chicken, and I wanted to give a homemade version of the deliciousness in Mango Chili Salsa a try myself.
Based on this recipe, I loosely interpreted what the salsa should look, smell, and taste like and made it my own. We’ll be using it this summer on chicken, tacos, burgers, heck, anything. Fresh is good, but mixing the tropics with things you can grow in your own backyard are even better. Yum.
Mango Chili Salsa
Combine these ingredients together (sans the cilantro) and refrigerate 2 or more hours. Amateur tip? Add the avocado in chilled near serving time to avoid it going brown. Enjoy over chicken, on chips, or with a burger.
1 Mango, cubed
1 Avocado, cubed
3 small vine tomatoes, cubed
1 small onion, cubed
1 clove garlic, chopped
3 good shakes of chili or cayenne pepper seasoning
5 good shakes of lime juice (helps keep avocado green)
sprigs of cilantro, fresh
(Note–cilantro not yet added, will be picking fresh in the garden and adding when time to enjoy it.)