Tomatillos are one of the most important ingredients in this recipe.
Tomatillo and Mango Salsa is composed of tomatillos, jalapenos, citrus fruit, tomatoes and mangoes, all of which give the salsa a zesty, sour-spicy taste. Tomatillos are small, green-colored tomatoes originating in Mexico, and common in Texas. This tomatillo and mango salsa can be served with grilled fish, such as Mahi Mahi as recommended by Aaron Sanchez from the Melting Pot show on the Food Network. Salsa also goes well with shrimp, meat or as an appetizer with tortilla chips.
Instructions
1. Wash all of your fruit and vegetables thoroughly prior to preparing them and dry on a paper towel.
2. Peel both of the mangoes using a peeler or knife, and remove their seeds. The mangoes should be semi-ripe. Dice the mangoes into small pieces with a knife, but keep the two mangoes separate.
3. Cut open the jalapeno and remove its seeds.
4. Use a citrus juicer to squeeze out the juice from the two limes and from the orange, or if you don't have one, squeeze the fruit by hand until you remove as much juice as possible. Pour this juice into a blender, together with the pieces from one mango and the jalapeno.
5. Turn on the blender and blend the ingredients until the mixture is smooth. Pour out into a large bowl.
6. Peel the tomatillos and dice into small pieces. Dice the tomato and the red onion finely. Chop up the cilantro.
7. Add the second chopped mango, tomatillos, tomato, red onion and cilantro to the mixture in the bowl. Mix, and add salt and paper. You will have about three cups of tomatillo and mango salsa.
Tags: into small, into small pieces, Mango Salsa, small pieces, Tomatillo Mango, Tomatillo Mango Salsa, tomatillo mango salsa