This colorful salsa tastes great with corn chips. I love serving as a sauce for halibut.
1 mango, peeled and diced in ¼ inch cubes
I avocado, peeled, pitted and diced in ¼ inch cubes
1 tomato, seeded and diced in ¼ inch cubes
½ cup red onion, diced
1 medium red bell pepper, chopped
1 tablespoon extra virgin olive oil
1 tablespoon lime juice
1 tablespoon cilantro, chopped
1 tablespoon Latin Seasoning blend*
¼ teaspoon salt
⅛ teaspoon pepper
Place all ingredients in a medium bowl and toss them together. Serve at room temperature. Serve with corn chips, fresh vegetables or with halibut, salmon or chicken.
2 tablespoons cumin seeds
1 tablespoon coriander seeds
2 tablespoons dried lavender buds
2 tablespoons dried thyme leaves
2 tablespoons achiote rojo paste
1 tablespoon freshly ground black pepper
½ teaspoon fine sea salt
1. In a dry skillet, toast the cumin, coriander and lavender over medium heat until fragrant, about 2 minutes. Cool.
2. Using a spice grinder or clean coffee grinder, pulse the mixture until finely ground.
3. Transfer the mixture to a food processor and add the thyme, seasoning paste, pepper and salt. Pulse to blend completely.
Yield: 6 ounces