Zesty Lime, Mango, and Avocado Salsa
This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.
Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.
A large handful of basil, mint and coriander (about 20g each) – save a few leaves for garnishing
1 red chile, deseeded and roughly chopped (or half a chile if you’re not keen on spice!)
3 very ripe avocadoes, stone removed and flesh scooped out with a spoon
2 tbsp sour cream or yoghurt
2 tomatoes, roughly chopped
Juice and zest of 1 lime
1/2 tsp salt
1 ripe mango
Put the herbs and chilli in a food processor and blitz until finely chopped. Add the tomatoes, avocadoes, sour cream or yoghurt, lime juice and zest, and salt, and blitz until you have a fairly chunky purée. Taste and season – you may want a little more salt, herbs or lime juice. (If you don’t have a food processor, finely chop the herbs, chile and tomato by hand, then use a fork or whisk to mash them together with the avocado, sour cream/yoghurt, lime and salt.)
Peel and chop the mango into 5mm cubes. Stir into the avocado mixture, reserving a few mango pieces to scatter over the top. Garnish with a little extra chile and/or herbs, and serve immediately.
From nutmegs seven.co.uk