Mango-Cado Citrus Salsa

• 1 ripe mango
• 1 ripe avocado
• 1 medium- or two small plum tomatoes
• 1 medium fresh jalapeno pepper, a red jalapeno if available
• 3-4 sprigs of fresh cilatro (optional)
• 1/2 teaspoon salt
• dash of black pepper
• 1 teaspoon lemon juice
• 2 teaspoon lime juice
• 1 oz dark rum *
• 1 oz lemon liqueur *

1. Peel and seed mango and avocado and cut both into 1/2-to-1/4 inch dice. Seed and dice tomatoes. Mince cilantro, saving a few whole leaves for decoration.
2. Using a plastic glove or pastic wrap to protect your hands, carefully seed and mince jalapeno into very fine dice.
3. In medium bowl, combine mango, avocado, tomato, jalapeno, and remaining ingredients. Mix gently to preserve chunky texture. Let stand refridgerated at least 30 minutes to allow flavors to blend. Stir again gently just before serving.
4. Serve with corn chips as an alternatve to tomato salsa, or use as a garnish for grilled pork, chicken, or steak.
5. * If you prefer not to use alcohol in this recipe, substitute 1/2 oz. olive oil, pistacio oil or walnut oil and 1 teaspoon brown sugar for the dark rum and lemon liqueur.

mango, avocado, tomatoes, jalapeno pepper, fresh cilatro, salt, black pepper, lemon juice, lime juice, dark rum, lemon liqueur

Taken from www.epicurious.com/recipes/member/views/mango-cado-citrus-salsa-50000689 (may not work)