Summer Mango Salsa

By Vegiegail

Adapted from Kathy's Gerht's recipe

Ingredients

• Latin Seasoning Blend:
• 1 mango, peeled and diced in 1/4 inch cubes
• I avocado, peeled, pitted and diced in 1/4 inch cubes
• 1 tomato, seeded and diced in 1/4 inch cubes
• 1/2 cup red onion, diced
• 1 medium red bell pepper, chopped
• 1 cup cooked black beans (optional)
• 1 cup sweet yellow corn (optional)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lime juice
• 1 tablespoon cilantro, chopped
• 1 tablespoon Latin Seasoning blend*
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons cumin seeds
• 1 tablespoon coriander seeds
• 2 tablespoons dried lavender buds
• 2 tablespoons dried thyme leaves
• 1/2 tablespoon achiote powder
• 1/4 tsp allspice
• 1/4 tsp cloves
• pinch nutmeg
• 1 tablespoon freshly ground black pepper
• 1/2 teaspoon fine sea salt

Details

Adapted from discoverlavender.blogspot.com

Preparation

Step 1

To make the seasoning blend:

In a dry skillet, toast the cumin, coriander and lavender over medium heat until fragrant, about 2 minutes. Cool.

Using a spice grinder or clean coffee grinder, pulse the mixture until finely ground.

Transfer the mixture to a bowl and add the thyme, achiote, allspice, cloves, nutmeg, pepper and salt. Whisk to blend completely.

Yield: 6 ounces

To make the salsa:

Place all ingredients in a medium bowl and toss them together. Serve at room temperature.