The Recipe Room

Ever since I was a kid, I’ve absolutely loved everything Mexican, and when I developed a wheat allergy I was glad to know that at least I’d still be able to eat a lot of my favourite dishes since they tend to use cornflour a lot more than wheat flour.  Or in any case, there are plenty of corn flour alternatives available, as long as you make sure to check the label in case it’s mixed with regular flour.

Anyway, after so many years of eating standard nachos and salsa, I became a little bored with the typical sweet tomato flavour and started to crave something different.  This avocado and mango salsa was the perfect solution and has since become one of my all-time favourite dipping sauces.  The sweetness of the mango is offset perfectly by the spicy peppers and tangy lime juice, and the avocado serves as the glue to bind it all together into one explosive taste sensation! 

If you prefer a spicy salsa as I do, feel free to pump up the quantity of jalapeño chilli peppers and/or the cayenne pepper.  If you go too far with the spiciness, mix in a bit of Greek yoghurt or sour cream to tone it back down.

You need:

• ½  medium red onion, diced
• A splash of rice vinegar
• 1 tbsp. lime juice
• ¼ tsp. salt
• 2 tbsp. chopped fresh coriander
• ½ tsp. cayenne pepper
• 1 large mango, peeled and seeded and cut into small cubes (1cm)
• 1 ripe avocado, cut into small ½ inch cubes
• 1 red jalapeño chilli pepper, seeded and diced
• 1 large bag of plain Mexican-style corn chips

Steps:

1. Bring a small pot of water to the boil
2. Add the onions and stir for 20 seconds.
3. Remove from heat and drain off the water.
4. Toss the onions with a splash of rice vinegar.
5. Add the rest of the ingredients, except for the cayenne and the coriander, and toss the mixture well.
6. Set aside for about a half an hour for the flavours to set.
7. When you’re ready to serve, toss in the coriander and cayenne.
8. Serve as a dip for the corn chips.

Ready In:  10 minutes

Serves:  2-3

Difficulty:  Out of 5, it’s a 1!