Girl + Fire = Food



Wednesday, November 2, 2011

Mango Avocado Salsa

More Costa Rican food! The trip is just days away and I'm so very excited!! And so the experimentation with the native cuisine continues.

This right here is mango, avocado, and other edible friends making loveliness in a bowl. But the truth is that I cannot speak to the authenticity of this dish's Costa Rican roots. I was back at my parents' house when I made this and my dad took one look before claiming it was just guacamole. True enough, when I make my super special guacamole, I throw a peach in and call it a day. I'm Mexican, so that's authentic! People think it's crazy, but then they taste it and realize how crazy delicious it is. Trust me on that point.

This is pretty much the same thing but with mango. Although it isn't mushed to bits like the Aztecan offerings from our neighbors to the south. Deconstructed guacamole, anyone?

I came across this by letting Google do all the heavy lifting again. It's merely mango, avocado, tomato, red pepper, and red onion. The recipe didn't specify if the pepper should be a sweet pepper (like bells) or a spicy pepper (like chiles). I wanted a spicy pepper, but couldn't find a red one in my parents' kitchen (that was a first!), so I opted for a shiny red bell pepper instead. People who dislike and/or fear spicy food can go the same route.

I recommend removing the inner membranes and seeds from the tomatoes. Otherwise you'll end up with a soggy mess. And no one wants a soggy guac.

Take it to your next party. It'll disappear in minutes. Trust me on that point, too.

The recipe is here.

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