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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Sweet fruit combines surprisingly well with the spicy chipotle chiles. Each item represents one of us. Tomatoes - Chef PotPie, cuz she's Tangy * Onions - slimPA, he's the only weed in this garden * Garlic - Brooke, adding a little kic * Chili in Adobo - Boo Chef in W TX, she's in a smoky haze and can't see what's going on. * lime juice - mulligan, leftover from tequila shots because she's such a lush * Peaches - realbirdlady, a cool weather fruit * Mongoes - Heidi in Seattle, because it ryhmes with tango and she's always wanted to * Cilantro - NWGal, A little bit of her is often enough for most people * Midori - AuntSana, because it marries so well * Avocado - Midwest Maven, because its creamy and cool and the green matches her eyes. Ingredients:
3 tomatoes, seeded and chopped |
1/2 onion, diced |
1 garlic clove, minced |
1 -2 canned chipotle chile in adobo, chopped |
1 tablespoon fresh lime juice |
1/2 peach, diced (i usually just do either one whole peach or one whole mango) |
1/2 mango, diced |
1/4 cup fresh cilantro, minced |
1/4-1/2 teaspoon sea salt |
1 tablespoon midori melon liqueur (optional) |
1 avocado, diced |
Directions:
1. Combine ingredients through sea salt and refrigerate until ready to serve to allow flavors to mingle. I used a food processor to combine everything so that it gets diced fairly small.
2. Remove salsa from refrigerator, add diced avocado and midori, if using. Serve!
3. Keeps very well in the fridge for at least 24 hours.
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