Avocado, Mango & Hatch Chile Salsa

HomeRecipesMeals & Dishes7 Ingredients or LessAvocado, Mango & Hatch Chile Salsa

Total Time: 15 min

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Prep Time: 15 min

Nutrition Facts

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Nutrition information
per serving

Calories 150

Total Fat 9g

Saturated Fat 1.5g

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 0mg

Sodium 80mg

Total Carbs 19g

Dietary Fiber 5g

Total Sugars 12g

Protein 2g

Potassium 472mg

Vitamin A 51 mcg; Vitamin C 37 mg; Calcium 19 mg; Iron 1 mg; Vitamin D 0 mcg; Folate 88 mcg; Omega 3 Fatty Acid 0.11 g

% Daily Value*: Vitamin A 6%; Vitamin C 40%; Calcium 2%; Iron 6 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Mango and avocado pair deliciously together in sweet and savory dishes. This Avocado, Mango and Hatch Chile Salsa recipe, which with only six ingredients is quick and easy to prepare, is very flavorful and goes well with chips and other dippers.

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Serves: 4

Ingredients
Instructions

1 ripe mango, peeled and cut into small cubes 1 roasted Hatch or Anaheim chile, peeled, seeded and diced, or more to taste 1 ripe, Fresh California Avocado, seeded, peeled and cut into small cubes 1 Tbsp. minced chives, green onion or red onion 2 tsp. fresh lemon juice 1/8 tsp. sea salt, or to taste

Gently fold all ingredients together and serve.

Serving Suggestion: Serve with chips, grilled chicken or fish.

Beverage Pairing: Sparkling water.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Editor's Note

Fresh and roasted Hatch chiles are available seasonally in retail stores and sometimes can be found in the frozen vegetables section. When not available, Anaheim and poblano chiles work well for this salsa. To roast in the oven, preheat the oven to 400 F. Place the chiles on a foil-lined baking sheet and roast for 15 minutes. Turn the chiles and roast for another 15 minutes or until both sides of the chiles are quite charred. Remove from the oven and carefully fold up the edges of the foil to form a packet around the chiles, sealing in the steam. Let cool for about 10 minutes, then open the packet carefully. Peel and discard the thin charred skin of the chiles. Roasting can be done in advance; just cover and store peeled and seeded chiles in the refrigerator.

Did You Know?

There are lots of quick and easy recipes on this site. Some have more than 7 ingredients, but most can be prepared in 15 minutes or less. Even with simple recipes it helps to know how to store avocados before you use them and if you have any left over.