This sweet and creamy salsa can be served on its own with crackers or my fresh baked tortilla chips(recipe below), or used as a topping for grilled salmon or tacos. The ingredients are fresh and simple, but must be ripe to get the full potential from the flavors.
|1⁄4||t||salt, more to taste|
|1⁄4||c||finely diced cilantro|
|1⁄4||c||finely diced red or white onion|
|2||shakes of hot sauce, optional|
Peel and dice mangoes and avocados and place in a medium glass bowl. Stir to combine. Add 2T rice vinegar and salt and stir. Add onion and cilantro and mix well. Avocado will start to mash slightly, forming a creamy layer that gently covers the mangoes. If necessary, add additional Tablespoon of rice vinegar. Add hot sauce, if desired. Chill for 30 minutes before serving.