Best Ever Mango Salsa

Time: maybe 20 minutes plus overnight refrigeration Ease: very

This may be, perhaps, the yummiest salsa in the world. It is fabulous with chips, on grilled chicken, in fish tacos and for potlucks where it is quickly consumed. One of the best lessons to be learned from this recipe is how to cut a mango; knowing the correct way makes cutting one a whole new experience. In the South, you simply peel the mango and you sit out on the porch on a hot day and eat the mango whole, letting the juice drip down your chin. In the North, you hack randomly at the mango until it has been sufficiently tortured and mutilated. For cooking however, best to follow a few simply rules. http://www.youtube.com/watch?v=lvLdPjpELyU&feature=related

The Recipe

2 mangoes, diced

2 tomatoes, seeded and diced

1/4 lb seedless purple or red grapes, cut in half

1/2 red onion, finely chopped

2 cloves of garlic, finely minced

1/2-1 jalapeno, seeded and finely minced

1/2 cup cilantro, finely chopped

1 tsp cumin

1 tsp salt

1 lime

2 avocados (do not dice until the day after refrigeration)

Follow the instructions on dicing a mango and place the flesh in a small bowl. Add your seeded and diced tomatoes (it is VERY important to seed the tomatoes or you'll end up will a runny, goopy salsa), grapes, onions, garlic, jalapeno, cilantro, cumin and salt but DO NOT add the the avocados yet. Cut your lime in half and squeeze the contents over the salsa mixture. Mix well but gently. Cover the salsa and place in the refrigerator overnight. This step can be omitted if pressed for time but the flavor is definitely better when allowed to marinated overnight.

After removing the salsa from the refrigerator, add the diced avocados. Taste the salsa and add more cumin, lime juice or salt as needed. See how easy that was?! OLÉ! or something like that.