Mango Tomatillo Salsa
Mmmm, I love fresh salsa, and this is my new favorite. I love anything with cilantro, and this salsa has plenty of it. Maybe I should call this “Cilantro Mango Tomatillo Salsa”? Nah.
Peel the skins off of about 10 tomatillos. I just made up that number…I don’t really remember how many I used. I think about 10 would be good, though.
Here are some peeled tomatillos in my nifty pull-out fresh fruit/vegetable container from my fridge. I was surprised to find that they are pretty sticky underneath those skins.
Slice up 1-2 green onions. You don’t really have to slice them this thin since they’re going into a food processor in a couple minutes.
Slice about half of your tomatillos into quarters.
Put the quartered tomatillos, sliced green onions, a couple teaspoons of lime juice, and a couple huge handfuls of cilantro into a food processor. You could also add a couple sliced jalapenos if you’re feelin’ crazy.
I also like to add a little bit of green tabasco sauce. It’s fairly mild (but still spicy if you’re sensitive to hot stuff), and it has a nice flavor too. Personally, I like hot stuff. That’s why I married Tim.
Process it all up, baby!
Slice the rest of your tomatillos into small chunks.
Cut 1-2 mangoes into chunks and peel off the skins. Did anyone else notice the dramatic difference in the color of this picture and the previous picture? I’ll tell you a secret. It’s because these pictures were taken on different days at different times of the day! I know, it’s kinda crazy ’round these parts.
Please, ignore the messy green stuff all over my counter-top. It’s from the cilantro tomatillo mixture.
Cut the mango into smaller chunks. (Notice that I cleaned up the green stuff and now my precious moments kitchen towel is sitting in the background).
Add the chopped mango and chopped tomatillos to the mixture from the food processor. Mmmm, it already looks good.
Mix everything together and enjoy!
This is how Tim enjoys his salsa: on top of eggs with sautéed mushrooms.
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