This salsa is a glorious mix of colours, textures, and flavours. It’s addictive when served with a big bowl of corn chips, or eaten on a warm corn tortilla along with my Mexican black beans. It keeps in the fridge for 2-3 days. Chili powder provides warm smokiness while the cayenne provides a slight spicy kick.
- 6 green onions (scallions), finely chopped
- Juice 1- 1½ lemons
- ½ tsp salt
- ¼ tsp cayenne
- ¼ tsp chili powder
- 1 mango, peeled and cubed
- 1 avocado, peeled and cubed
- 1 bell pepper, diced
- 2 tomatoes, deseeded and diced
- 1/4 cup fresh mint, finely chopped
Instructions – Assembly
In a bowl, combine the scallions, lemon juice, salt, cayenne, and chili, and let sit for 10 minutes while you prepare the other ingredients. This step will soften the slight oniony harshness some scallions have.
Now add your mango, avocado, pepper, tomatoes, and mint and stir well to combine. Taste for seasoning.