Serrano Salsa with Mangos and Tomatillos
Serves 4


Not all Southwest salsas are tomato based. This one uses tomatillos, the small “husk tomatoes” that are grown mostly in Mexico but are available fresh or canned. Although they are usually referred to as Mexican green tomatoes-tomatillos are not members of the tomato family. Instead, they are related to cape gooseberries. The natural sweetness of the mango blends perfectly with the tartness of the tomatillos. (Note: This recipe requires advance preparation.)

6 red ( or green) serrano chiles***, stems and seeds removed, minced
1 clove garlic, peeled and minced
2 tablespoons chopped green onions, including the greens, (about 2 green onions)
1 mango, peeled, pitted, and coarsely chopped
10 tomatillos, husks removed, chopped
1/2 cup, chopped cilantro
Juice of 1 lime
2 tablespoons olive oil

   Combine all the ingredients in a bowl and allow to sit for at least 3 hours-preferably overnight-to blend
the flavors.
   I used a rather coarse chop today so the salsa could be used as a regular salsa, or as a side salad. A food
processor could be used to give a finer chopping for all the vegetables for use with chips.

***Instead of serranos I used 2 jalapeno seeded and minced, and 1 large Poblano, roasted, peeled and
minced.

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