For the last 3 days we’ve been craving spicy food with the chilies cooked in, on the side, or both. Must be some sort of anemia, low blood pressure, Mexicanitis or something.
This salsa was the best medicine 🙂
For the burritos, I sliced the cod cheeks into bite sized pieces, marinated them with a little lime juice and olive oil, then seared them in a hot pan. Magic!
Tomato, Avocado and Mango Salsa
2 tomatoes, seeded and diced
1/2 large mango, peeled and diced
1 avocado, peeled, seeded and diced
2 spring onions, white and green, chopped
1/4 cup cilantro, chopped
1 mild green chilli pepper, chopped
Juice from one lime
Salt to taste
Mix everything together and refrigerate until ready to use.