Emeril’s Mango Avocado Salsa

2 cups small dice ripe mango
1 Haas avocado peeled, and small diced
1 cup tomato concasse
1/2 cup small dice red onion
2 teaspoons minced garlic
1 tablespoon minced jalapeno
1/4 cup lime juice
1 tablespoon chopped cilantro leaves
1 tablespoon chopped parsley leaves
1/3 cup extra-virgin olive oil
1 teaspoon kosher salt

In a medium-sized mixing bowl, combine the diced mango, avocado, tomato, red onion, garlic and jalapeno. Toss thoroughly using a rubber spatula or large spoon. Pour the lime juice over the salsa and add the cilantro, parsley olive oil and Kosher salt to the salsa and stir to blend. Allow the salsa to marinate for 20 to 30 minutes at room temperature before serving.

Tomato Concasse: To remove peel from tomato, cut an X in the bottom of the tomato. Place in boiling water for about one minute or until you see the peel coming away from the pulp. Place in iced water to stop the cooking process. Remove the peel, squeeze gently to remove the core and the seeds. Chop into small, diced squares.