A slightly spicy yet sweet Roasted Tomatillo & Mango Salsa for all of your end of summer BBQs.
Are you the type of person who, like me, likes to use their tortilla chips more as a spoon in order to get the most salsa goodness in one bit? Well with a super simple and healthy recipe like this Roasted Tomatillo & Mango Salsa, why shouldn't we?!
Around this time of year, we tend to get lots and lots of tomatillos from our CSA. Not sure exactly what tomatillos are or where they come from? Well to start, they originated in Mexico and are commonly referred to as the Mexican husk tomato as the green or purple fruit is covered in a delicate husk. If you think you've never had a tomatillo, you may have been fooled as these wonderful fruits are most often used to make salsa verde.
And while salsa verde is great and all, I was ready for something new with the latest batch of these tomatillos. I've always been a fan of spicy and sweet salsas so I decided to go that route with mangos and a bit of jalapeño. To add another level of flavor to this salsa, I also decided to get outside and grill the tomatillos until they were nice and roasted (but don't worry, I've included an indoor option below for those who don't have a grill).
Another thing to note is that I purposely kept the ingredients to a minimum here (only 6!) as the freshly roasted tomatillos and mango should really be the stars. Also, things like raw garlic sometimes bother my stomach so I just decided to skip them here! Remember, the beauty of cooking is being able to customize and use what works best for you :)
Enjoy!
Roasted Tomatillo & Mango Salsa
Serving: Makes 1 cup of salsa
Time: 20 minutes
Ingredients:
8 medium tomatillos, husks removed and tomatillos rinsed.
1 medium mango (very ripe), diced
1 lime, juiced
½ jalapeño pepper, diced (remove seeds)
½ teaspoon sea salt
¼ teaspoon cumin
Instructions:
1. Heat your grill to medium-low heat. Alternatively, you can set your broiler to high if you do not have access to a grill.
2. If using the grill, place prepared tomatillos on a barbecue grill pan or basked (to prevent them from falling through the grates once they soften). If you are using the broiler, place on a broiler pan.
3. Grill or broil the tomatillos for about 10-15 minutes or until softened but not mushy. Flip once about halfway through.
4. Remove tomatillos from heat and place in a food processor to cool. Once cooled, add the mango, jalapeño, lime juice, salt and cumin. Blend until well combined and smooth.
5. Place in an airtight container and chill until ready to serve with your favorite chips. Will last 4 days in the fridge.
