Tuesday, August 2, 2011

Roasted Tomatillo and Mango Salsa

I like a somewhat chunky salsa, but no so chunky as it doesn't stay on the chip very well. My solution here was to puree half of the finished salsa and then combine it with the other half. This is will keep in the fridge for a week; after I've moved I will figure out a good way to can it and then you (and I) can enjoy it year-round!

Nachos with Cuban-Style Black Beans and Feta

Total Time: 15-20 minutes
Makes about 4 cups

Ingredients:
1 lb tomatillos, husked and washed
1 lb mango, peeled and chopped
1 C chopped red onion
4-5 cloves garlic, unpeeled
1 Tbsp olive oil
juice from 1 lime
1 tsp salt
whole fresh peppers that you like (I used 8 Thai bird chilies but you should use whatever you like, according to how spicy you'd like it)

Tomatillos, peppers, and garlic waiting for the broiler.
Procedure:
Preheat the broiler.

Slice the tomatillos in half and place cut side down on the broiler pan. Add the garlic and whole chilies (stems included). Broil for 6-7 minutes, or until the skins of the tomatillos begin to blacken.

Toss the roasted tomatillos into the food processor or blender. Peel the garlic, pop off the stems of the chilies, and add them all to the processor. Add the olive oil, lime juice, and salt and puree.

Pour into a large bowl about half of the puree, add about half of the chopped mango, and toss to combine. Add the remaining mango to the processor bowl with the remaining salsa. Puree again. Pour this into the bowl with the chunkier salsa and combine. Taste and adjust for salt. Refrigerate at least an hour and enjoy!

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