Mango Avocado Salsa

So, the weather forecast for today says that it is going to feel like 110 degrees.

One HUNDRED and TEN degrees.

The actual temperature is only supposed to be 97, as if that’s any better. But with the heat index, it’s supposed to FEEL like 110. Ugh. You’d think that I would be used to this kind of weather after living in the Middle East, but nope. I still hate it. With a passion.

So obviously, the last thing I want to do is turn on my oven.

Which is why I made mango avocado salsa and had it for dinner. Totally acceptable, right?

I never actually thought I liked mango. It was one of those odd exotic fruits that I didn’t really know how to peel and cut, much less serve. My sister eats it all the time, but I’m usually ho-hum about the whole thing. I’d much rather have a banana or some blueberries or maybe some melon. You know, easy stuff. But then The Man got a super-ripe mango at Trader Joe’s last time I was in California, and he proceeded to give me a lesson in mango slicing, and wow. That mango? Was awesome.

And that’s when I realized that I actually DO like mango. And because I have a food blog and have been experimenting with new recipes and because it’s supposed to be 110 degrees today, I decided what better way to beat the heat than with some salsa? Fruit salsa, no less?

We’re going to ignore for the moment the fact that not only is my office like a subzero freezer during the day, but my apartment is also pretty chilly. I routinely wear pants around my house. Of the sweats variety. Even though outside, Virginia is melting. Literally. However, when I even think about going outside in the heat and humidity I start to have heart palpitations, so instead I’m refusing to turn on my oven and making fruit salsa. I even bought some blue corn tortilla chips to eat with it!

So, in the spirit of full disclosure I should tell you that normally I don’t eat fruit salsa. When I think of salsa I want heat, and when I say I want heat I mean I want the baby version of something spicy. But this salsa, despite the refreshing cool of the mango, also has some kick to it from the jalapeno I added.

Ok, so it was half of a half of a jalapeno, but whatever. It’s spicy. If you’re not a baby like me, add more jalapeno.

Oh, and you probably shouldn’t rub your eyes while you’re playing around jalapenos. I am speaking from experience here. I actually had to throw out  my contact lenses…after I went running to the bathroom in tears. Yeah. Don’t do that, ok? It’s not fun.

Please tell me I’m not the only person who has done that.

This salsa tasted great eaten with a spoon blue corn tortilla chips, but think of what else you could do with it! You could serve it over grilled chicken. Or salmon. Or you could make fish tacos. Or you eat it with a spoon. Actually, fish tacos will probably-ok-definitely make an appearance on the blog pretty soon…

…consider yourself forewarned.

WHAT YOU NEED: serves four as an appetizer (I’m guessing)

1 mangos, diced

1 avocado, diced

1/4 cup red onion, diced small

diced jalapeno (as much or as little as you’d like)

juice of one lime

1 tbsp olive oil

salt and pepper to taste

WHAT TO DO:

In a bowl, mix all the ingredients together and toss gently to combine. For best results, keep refrigerated for about two hours prior to serving. Serve on everything.