Combine all the ingredients in a bowl. Cover and refrigerate until ready to serve.
Heat 1 tablespoon oil in a wok or deep-frying pan over medium-high heat. Add the mince, cook, stirring constantly until pork changes colour. Remove to a bowl, wipe wok clean, return to medium heat.
Add the remaining oil and onion, cook, stirring 6 minutes or until soft. Add the chipotle in adobe sauce, tomato sauce and vinegar, cook stirring 2 minutes. Return the pork to the wok or pan, cook stirring until well coated.
Pour over the maple syrup, cook stirring for 5 minutes or until pork is thick and sticky.
Spoon the rice into bowl, spoon over the pork and top with salsa.
For apple and cucumber salsa,replace the avocado with 1 large Lebanese cucumber, diced and coriander with flat leaf parsley. Serve over pan fried fish.
For a chilli mango salsa, replace the apple with firm ripe mango, diced; replace avocado with 1 large Lebanese cucumber, diced and add 1 long red chilli, finely chopped with the coriander. Serve over barbecue fish, pork or chicken.