Step 1) Place avocado and mango slices on a baking sheet. Using a pastry brush, coat both sides of mango and the fleshy side of the avocado with Mazola® Corn Oil. Sprinkle with salt.
Step 2) Grill for 10 minutes. Remove from the grill and chop mango into ½ inch cubes. Remove peel from avocado and dice into ½ inch cubes. Set aside.
For the Paste:
Pour Mazola® Corn Oil, and lime juice into a molcajete. Then add in garlic cloves, half of roasted/grilled red bell pepper, and salt. Using the molcajete, grind the ingredients down to a pureed paste. Set aside.
For Finishing the Salsa:
Step 1) In a bowl, mix tomatoes, red onion, jalapeños, and cilantro together.
Step 2) Then take the paste from the molcajete and pour it into the bowl over the ingredients. Mix to combine. Add in the chopped, grilled mango and avocado.
Step 3) Lastly, place the ingredients back into the molcajete. Serve with chips or eat on top of tacos. Enjoy!