April 27, 2015

Tequila-Spiked Mango and Avocado Salsa

Tequila.

I can’t really think of a reason not to.

Unless of course you consider that it’s Monday and we are suppose to be acting like responsible adults. But that’s no fun. No fun at all.

Instead, let’s focus our attention on the fact that Cinco de Mayo is right around the corner. So we should be consuming as much tequila as possible between now and then. Also, we have to seriously step up our avocado and tortilla chip game.

Since I’m feeling super lazy lately (lately = all the time), I decided to take care of all three of those things with one single recipe: Tequila-Spiked Mango and Avocado Salsa. I kid you not.

I really didn’t think salsa could get any better than it all ready was. But then I got the idea to soak the mangos in tequila and well, I bet you know exactly what I’m about to say next. IT GOT BETTER! Like whoa. This is salsa on steroids. Wait. No. This is salsa on tequila. But like in a good, fun way. Not in a sloppy, falling down on the floor kind of way. This is salsa after just 1 or 2 shots of tequila. Not 6. We are keeping it classy here, folks.

Obviously, I think you should make this for Cinco de Mayo. But why stop there? This Tequila-Spiked Mango and Avocado Salsa is going to be your new summer time go-to party snack. I can just feel it. Or maybe I’m just feeling some of the tequila. I don’t know. It’s hard to tell the difference at this point.

{insert brilliant segue here}

In totally unrelated news, I’m heading up to Vermont this week for Camp Gathering Vermont 2015, hosted by Sweet and Simple Magazine at one of Vermont’s premier destinations, Topnotch Resort. I’ll be hanging with some crazy talented food bloggers, writers and photographers. And of course, indulging in the local food scene and exploring all the beauty that the area has to offer. Make sure to check out the hashtag #CampGatheringVT to see what we’re up to and what we’re eating (hint: it will involve a lot of maple syrup).

Cheers,

Liz

Tequila-Spiked Mango and Avocado Salsa

Yield: Makes about 4 cups

Ingredients

• 2 champagne mangos (also sometimes called honey mangos)
• 1/4 cup tequila
• 2 avocados
• 1 small red onion, peeled and diced
• 1/4 cup fresh cilantro, roughly chopped
• 1 jalapeño pepper, diced
• Zest and juice from 1/2 lime
• 1 tsp. agave nectar

Instructions

1. Peel the champagne mangos and slice the flesh away from the pit. Dice the flesh and place it in a medium bowl. Pour the tequila over the diced mango. Toss gently to coat. Cover and refrigerator for about 1 hour.
2. Cut the avocados in half. Remove and discard the seeds. Scoop the avocado flesh from the peel and dice it. Add the diced avocado to the bowl with the tequila-soaked mangos. Add the diced red onion, cilantro, jalapeño pepper, lime zest and juice and agave nectar. Toss gently to combine.
3. Serve immediately with tortilla chips. Or cover and refrigerate for up to 6 hours before serving.

3.1

https://www.floatingkitchen.net/tequila-spiked-mango-and-avocado-salsa/