Mango Tomatillo Salsa

Title:
Mango Tomatillo Salsa

Yield:
1 Servings

Categories:
Salsa,
Sauces,
Side
Dishes,
Low-Fat




Ingredients:





     3    Mangos


     6 lg Garlic Cloves


     4 lg Ancho Chiles


    15    Tomatillos


     1 lg White Onions


     2    Limes


     1 bn Cilantro


          Vineger






 Roast the Ancho Chilies and the garlic in an oven. Remove the chilies when


 they are puffed out, and the garlic when it is soft and warm. Dice the


 mangoes, tomatillos, tomatoes, and onion and mix them in a large bowl. Add


 a small amount of vinegar (about 1 tablespoon) and the juice of the two


 limes. Puree or smash the cloves of roasted garlic and add them to the


 mixture. Crumble the Chilies into the mixture. If you like it hotter, leave


 the seeds in; if not, take them out. Wash and add the cilantro and any


 extra chili powder to taste. Mix the salsa until it's well-combined. Put it


 in the refrigerator and let it sit a few hours before serving.


 


 Recipe by: aperrin1@cc.swarthmore.edu (Andy Perrin) Posted to MC-Recipe


 Digest V1 #766 by Country Gourmet 
on Aug 30,


 1997