1 shallot, finely chopped
1 cup cherry tomatoes, halved
2 dried chipotle chili peppers
Salt, to taste
1 large ripe, but still firm, avocado, pitted and chopped
1/2 white onion, chopped
1 mango, chopped
1/2 jalapeno, minced
Juice of 2 limes
3/4 cup chopped cilantro, fresh
Chips and mini sweet peppers for serving
In a skillet, heat oil over medium heat. Saute shallots for 30 seconds, then add 1/2 cup of the cherry tomatoes and crushed (or sliced) chipotle chili peppers (stems removed). Add a generous pinch of salt and sauté until chili has softened - 5-8 minutes. Transfer mixture to a large bowl and allow to cool completely. Add avocado, onion, jalapeno, mango, remaining cherry tomatoes, lime juice, and cilantro. Stir gently, then salt to taste. Garnish with whole cilantro leaves. Serve with chips, sweet peppers and lime wedges.
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