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This salsa is a mix between regular salsa and guacamole. It’s refreshing and great for summer.
In a medium bowl, combine the mango, tomatoes, avocado, onions, garlic, cilantro and lime juice. Season to taste.
Serve with corn chips or on top of chicken or fish.
This salsa can last in the fridge, but its better to eat it the same day it’s made.
I used 1 extra garlic clove in my version.
You could add in a jalapeno or other peppers to give it some heat.
This salsa is dairy-free and vegetarian.
Adapted from The Gloriously Gluten Free Cookbook.
I am a Mexican food fiend and nothing makes me happier than a big bowl of pico de gallo and chips. This is such an easy recipe and you can make it mild, medium or spicy depending on what you prefer. I like spicy, so jalapeno peppers are for me, but you could add habanero peppers if you like a lot of heat!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!