YIELD: 4 servings 4 small (2 cups) fully ripened Mexican Hass avocados, peeled, seeded and diced 4 (2 cups) plum tomatoes, diced 2 small (2 cups) mangos, peeled, seeded and chopped ½ cup chopped fresh cilantro ¼ cup red onion, finely chopped ¼ cup olive oil 2 Tbsps. lime juice 2 Tbsps. white vinegar 1 (1 ½ Tbsps.) jalapeno chili pepper, finely chopped 2 (1 Tbsp.) minced garlic cloves ¼ to ½ tsp. salt ¼ tsp. ground black pepper Combine all ingredients and stir together. Recipe ...
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