Mango-Avocado Salsa

Ready, Set, Salsa!

There is no secret ingredients in this recipe, all I can say is that it is made with love. Competing in a salsa showdown this weekend, my team and I were excited to line up against local restaurants, other community members and even some die hard salsa makers (who even brought their own tomatoes). The focus was on community members who were going to try this salsa, so I decided to stick with sweet and savory with a little bit a spice instead of overwhelming hot and spicy. In the end, the community voted in our favor and we walked away with the victory. The recipe makes about 3/4 of a gallon of salsa and is very versatile in the ways it can be served.

  • 4 Beefsteak Tomatoes
  • 5 Roma Tomatoes
  • 1 Red Onion, finely chopped
  • 1 Jalapeno (Seeds and all, diced finely)
  • 2 Green Bell Peppers, chopped
  • 2 Orange Bell Peppers, chopped
  • 2 Purple/Red Bell Peppers, chopped
  • 2 Avocados, diced
  • 2 Mango or 1 ½ cup frozen mango, diced
  • 4 Garlic Cloves, finely chopped
  • 1 Lime, squeezed for the juice
  • ½ cup chopped cilantro
  • ¼ cup Extra-virgin Olive Oil
  • Sea salt to taste
  • Ground Black pepper to taste
  • Optional: Add 1 (15oz) Black beans and 1 cup of corn


  1. Start by cutting the tomatoes into pieces and place in a strainer to let the juices drain from the tomato
  2. In a large bowl, combine the onion, peppers, jalapeno, garlic and tomatoes. Toss to combine and add olive oil and cilantro
  3. Drizzle the avocado with lime juice to prevent browning and add to the mixture.
  4. Add the mango and gently toss
  5. Season with salt and pepper to taste
  6. Serve with chips or use as a topping for shrimp or chicken

Salsa Showdown 2014 Winners (Holland, Michigan) with this awesome recipe
Salsa bird


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