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Mangocado Salsa

 

Ingredients:
2 medium avocados peeled and seeded
1 ripe mango peeled and diced
1/3 cup lime juice
2 creole tomatoes, chopped
2 tablespoons red onion chopped finely
1 teaspoon sugar
2 tablespoons olive oil
1 tablespoon snipped cilantro
1 tablespoon snipped fresh basil
1 jalapeño pepper, seeded and finely chopped

 

Directions:
Combine all ingredients in a 1 quart container with lid. Cover and toss gently to make sure all ingredients are fully mixed. Let sit in refrigerator for at least 2 hours, and then serve over chicken thighs.

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