Mango and Avocado Guacamole Salsa
Serve this with sea bass tacos
Cuisine:
Course:
Category
Source:
Servings:
Mexican
Main
Condiment
Gwen Baker
0
Ingredients:
Instructions:
1 clove garlic
1 ancho chile you can use dried and reconstitute
1 Tbs Chile powder
1 Tsp dried oregano
1 lime juiced
1 shot Tequila
1 hot red chile, or large splash of my homemade 'Tabasco' depending on how hot you want it
1 ripe mango cubed 1 sweet onion diced
1 Poblano, or 2 1 handful fresh cilantro
Anaheim chiles charred, steamed and pealed
1 cup mild cabbage, or white, shredded
1 large Haas Avocado, or 2 small, needs to be equal to amount of mango
, Optional:
Chopped tomotoes
Grated cheddar
Prepare a day ahead if possible.
Puree the garlic, ancho, chile powder, oregano, lime juice, hot red chile and TequilaChop the mango, onion, cilantro (coriander in the UK), cabbage and Poblano, salt and lots of ground black pepperMix together, cover and refrigerate as long as possibleBefore serving, cube the avocado and mix inThrow in the optional items and anything else you think might work, depending on the meat you are using.