Mango Tomatillo Salsa Recipes

GRILLED MAHI MAHI WITH TOMATILLO AND MANGO SALSA

Steps:

• Preheat a grill.
• Lay fish in a plate sprinkle with lime juice, olive oil, salt, and pepper. Place fillet on hot grill cook on each side for 4 minutes. Serve with Tomatillo and Mango Salsa.
• Begin by peeling 1 of the mangos removing all the flesh possible and discarding the seed. Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth and place in large bowl.
• Meanwhile peel and remove flesh from the remaining mango and finely dice.
• To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper. (Best served grilled fish or white shrimp).
• Yield: 3 cups

MANGO SALSA

Steps:

• Combine 1 diced mango, 1 diced red bell pepper, 1/3 cup chopped red onion, 2 tablespoons each fresh lime juice and finely chopped fresh cilantro, 1/2 teaspoon ground ancho chile and a pinch of cayenne pepper in a medium bowl; season to taste with salt. (The salsa can be covered and refrigerated for up to 4 hours.)

TOMATILLO SALSA

Steps:

• Combine all ingredients in a large pot & stir frequently over high heat until mixture boils.
• Reduce heat.
• Simmer 20 minutes.
• Ladle into pint jars.
• Leave 1/2 inch head space.
• Adjust lids, process in a hot water bath for 20 minutes.
• Be sure to wear gloves when chopping peppers as they will burn fingers.
• Also, have good ventilation when cooking--I have found this to be true when cooking ALL salsa.
• I use a food processor for chopping.
• If you want it hotter use more jalapeños & you can use more or less cumin, as cumin makes it hot, BUT gives a good flavor.

EASY TOMATILLO SALSA

Steps:

• Place tomatillos, serrano chile, and garlic into a small pot. Cover with water and bring to a boil over high heat; continue to boil for 10 minutes. Remove from heat and drain, reserving 3 tablespoons water. Let cool slightly, about 5 minutes.
• Place boiled vegetables into a blender or food processor with reserved water. Blend until pureed, about 15 seconds. Add cilantro, avocado, cumin, and salt; blend for 30 seconds. Add sour cream and pulse just until combined.

GRILLED SWORDFISH TACOS WITH TOMATILLO-MANGO SALSA

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place mango pieces in a bowl. Scoop out 1/4 of the pieces and place in a blender with the juice of 2 limes and orange juice. Blend until smooth.
• Place tomatillos, red onion, jalapeno pepper, and cilantro in the bowl with the diced mangoes. Sprinkle salsa with salt and freshly ground pepper.
• Pour the pureed mango mixture over the salsa and mix well.
• Lay swordfish on a plate and sprinkle with the remaining lime juice, olive oil, salt and black pepper.
• Place swordfish on the hot grill and cook until fish flakes easily with a fork, about 4 minutes per side. Spoon salsa over fish.

MANGO AND TOMATO SALSA

Steps:

• Combine onion, mangoes, tomatoes, jalapeno, lemon juice, lime juice, salt, and pepper in a small bowl; toss to coat evenly, and let stand at least 2 to 3 hours. Stir in cilantro just before serving.