First it was tomatoes. Now it’s cilantro. What next? Onions? Basil? Let’s see, what else goes into salsa? That’s what I heard recently — that the CDC is now targeting the makings for salsa. It took weeks for them to figure out that tomatoes were probably not the culprit carrying salmonella. And that really crushed the tomato industry. So now I guess the other vegetable and herb industries will be targeted and run into the ground. What a shame that produce does not carry the strict handling meat and dairy guidelines demanded by the government. Though sometimes that doesn’t work either.

In the meantime — if you’re denying yourself a dip of tomato salsa — consider this avocado-mango salsa from allrecipes.com. So far, I haven’t heard anything about avocados and mangos making anyone ill.

Avocado-Mango Salsa

1 mango, peeled, seeded and diced

1 red bell pepper, seeded and diced

3/4 cup chopped red onion

1 tablespoon white sugar

1 tablespoon olive oil

2 tablespoons white wine vinegar

1 avocado, peeled, pitted, and diced

1 teaspoon salt

Toss together mango, bell pepper, onion, sugar, olive oil, and vinegar in a bowl. Gently fold in diced avocado, and season with salt. Serve with chips or as a condiment for grilled chicken or fish.

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