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Serrano Salsa with Mangos and Tomatillos

Thursday, 12 November 2009

Description

Not all Southwest salsas are tomato-based; this one utilizes tomatillos, 
the small “husk tomatoes” that are grown mostly in Mexico, but are
available fresh or canned in many U.S. supermarkets. The natural
sweetness of the mango blends perfectly with the tartness of the
tomatillos. Note: This recipe requires advance preparation.

Ingredients

At a glance
Cuisine
Southwestern
Ingredient
Chile peppers
Cooking Method
No Cook
Difficulty
Easy
Heat Level
3
Chile
Serrano
Meal/Course
Sauce/Marinade/Rub
Makes
4 servings
6 red serrano chiles, stems and seeds removed, minced
1 clove garlic, minced
2 tablespoons chopped green onions, including the greens
1 mango, peeled, pitted and coarsely chopped
10 tomatillos, husks removed, chopped
1/2 cup chopped fresh cilantro
Juice of 1 lime
2 tablespoons olive oil

Methods/steps

Combine all ingredients in a bowl and allow to sit for at least three 
hours--and preferably overnight--to blend the flavors.

 

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