Fresh Salsa Trio

Turn taco night into a delicious buffet with this quick fix array of tasty salsas that use the same base ingredients. MORE+ LESS-

By Mark Evitt

May 8, 2012

Traditional Salsa

cup cherry tomatoes or 2 plum (Roma) tomatoes, chopped

1/2

cup chopped red onion

1/2

cup chopped fresh cilantro

jalapeño chile, seeded, finely chopped

Juice of 1 lime

Salt and pepper to taste

avocado, pitted, peeled and chopped

cup cherry tomatoes or 2 plum (Roma) tomatoes, chopped

1/4

cup chopped red onion

1/4

cup chopped fresh cilantro

Juice of 1 lime

Salt and pepper to taste

ripe medium mango, seed removed, peeled and chopped

1/2

cup chopped red onion

1/4

cup chopped fresh cilantro

jalapeño chile, seeded, finely chopped

Juice of 1 lime

Salt and pepper to taste

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In 3 separate bowls, mix all ingredients for each salsa. Let stand 30 minutes before serving.

You’ll need 1 large red onion and 1 bunch of cilantro to get the right cup amounts to make all 3 salsas.
For more flavor, add 1 chopped garlic clove in either the traditional or avocado salsa. The mango salsa does better without the garlic.
Jalapeños get most of their spicy kick from their seeds. Include as many seeds as you want for more heat.
When choosing an avocado for this recipe, select one that’s ripe, but still firm and not soft.