Serving size: 4pp – Prep time: 45min – Cook time: 0min – Total time: 45min
For the Salsa:
- 4 pickled jalapeños slices, chopped
- 1/2 small red onion, sliced
- 1 ripped avocado, cut into small cubes
- 1 ripped mango, cut into small cubes
- ¼ cup cilantro, chopped
- 1 teaspoon kosher salt
- “Mi Cosecha” Cassava Chips
To make the Salsa:
- Mix all the ingredients in a bowl.
- Add Salt to taste.
- Refrigerate for 30min to let it marinate.
- Serve salsa in a bowl as dipping for the chips.