Recipes

Mango Tomatillo Salsa

Ingredients:

• 3 medium tomatillos, husked
• ¼ cup unsweetened pineapple juice
• 2 tablespoons distilled white vinegar
• 2 teaspoons minced garlic
• 2 teaspoons minced red or green chili pepper
• ¼ cup chopped cilantro
• 1 tablespoon toasted cumin seeds
• 3 tablespoons lime juice (about 2 limes)
• 2 ripe but firm mangoes, peeled, pitted, and finely chopped
• ½ red onion, finely chopped
• ½ red bell pepper, finely chopped
• ½ green bell pepper, finely chopped

Directions:

1. Cook the tomatillos in boiling water for 8 minutes. Drain and cool.
2. In a blender or food processor, combine the tomatillos, pineapple juice, vinegar, garlic, chili pepper, cilantro, cumin seeds, and lime juice and puree until smooth.
3. In a large bowl, combine the mangoes, onion, and bell peppers. Pour the tomatillo mixture over them and stir well to blend. Refrigerate until ready to serve.

Notes:

Yield: Twelve ¼ cup servings.

Note: The salsa will keep, covered and refrigerated, for 4 to 5 days.

Nutrition analysis per serving: 39 calories, 0.30 gram fat, 0.02 gram saturated fat, 3 milligrams sodium, 1 gram protein, 9 grams carbohydrate.

Contributed by Diane Sanofsky.

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