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Preparation time
20 minutes
Total time:
50 minutes
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Ingredients
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1 chayote, peeled, pitted and finely diced
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2 garlic cloves, finely chopped
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1 mango, peeled and finely diced
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2 tomatoes, seeded and finely diced
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2 limes, juiced and zested
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1–2 bird’s eye chili peppers, finely chopped (adjust to preferred spiciness)
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1 small piece of fresh ginger, peeled and finely grated
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½ red onion, finely chopped
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125 mL (½ cup) fresh pineapple, finely diced
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60 mL (¼ cup) fresh cilantro, finely chopped
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30 mL (2 tbsp.) fresh parsley, finely chopped
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15 mL (1 tbsp.) fresh mint, finely chopped
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5 mL (1 tsp.) cumin seeds, lightly toasted and ground
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30 mL (1 tbsp.) extra virgin olive oil
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15–30 mL (1–2 tbsp.) honey
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To taste salt and freshly ground black pepper
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To serve corn chips
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Directions
- In a large bowl, mix diced chayote, garlic, mango, tomato and avocado.
- Add lime juice and zest, chopped bird’s eye chili peppers, grated ginger, red onion, diced pineapple, cilantro, parsley, and mint.
- Sprinkle ground cumin seeds over salsa mixture.
- Drizzle with extra virgin olive oil and honey. Season to taste with salt and pepper.
- Gently mix all ingredients until combined.
- Cover bowl with plastic wrap and marinate in refrigerator for at least 30 minutes to allow flavours to develop.
- Before serving, taste and adjust seasoning if necessary.
- Serve fresh Chayote Salsa with corn chips or tortilla chips. Enjoy!
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