Mango Tomatillo Salsa

This Mango Tomatillo Salsa is a perfect balance of sweet, tart, and smoky flavors. The natural sweetness of ripe mangoes cuts through the acidity of the tomatillos, while roasted ancho chiles add a deep, earthy warmth. Roasted garlic and fresh cilantro bring aromatic depth, making this dip ideal for fish tacos, grilled chicken, or simply with tortilla chips. It&# 226;ÂÂs a refreshing yet complex condiment that elevates any meal. The texture is chunky and fresh, offering a delightful contrast with every bite. Serve it chilled for the best flavor melding.

Cooking Method: Baking, Roasting

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 543.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Mango Tomatillo Salsa is a perfect balance of sweet, tart, and smoky flavors. The natural sweetness of ripe mangoes cuts through the acidity of the tomatillos, while roasted ancho chiles add a deep, earthy warmth. Roasted garlic and fresh cilantro bring aromatic depth, making this dip ideal for fish tacos, grilled chicken, or simply with tortilla chips. It&# 226;ÂÂs a refreshing yet complex condiment that elevates any meal. The texture is chunky and fresh, offering a delightful contrast with every bite. Serve it chilled for the best flavor melding.

Ingredients

3 Mangos
6 Lg Garlic Cloves
4 Lg Ancho Chiles
15 Tomatillos
1 Lg White Onions
2 Limes
1 bn Cilantro

Directions

1
Preheat oven to 400ÃÂ°F (200ÃÂ°C). Place ancho chiles and garlic cloves on a baking sheet.
2
Roast chiles until puffed and fragrant, about 10-15 minutes. Roast garlic until soft and golden, about 30-40 minutes.
3
Peel skin from roasted chiles. Remove stems and seeds if you prefer less heat; keep seeds for more spice.
4
Peel roasted garlic cloves and mash into a paste.
5
Hull and dice the tomatillos. Dice the white onion and mangoes.
6
In a large bowl, combine diced mangoes, tomatillos, and onions.
7
Add the mashed garlic, crumbled roasted chiles, and juice from two limes.
8
Stir in 1 tablespoon of vinegar and chopped cilantro.
9
Mix well until all ingredients are evenly distributed.
10
Refrigerate for at least 1 hour to allow flavors to meld before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 543.5kcal

% Daily Value *
Total Fat 10.6g17%
Saturated Fat 2.5g13%
Cholesterol 102.0mg34%
Sodium 2039.7mg85%
Total Carbohydrate 78.0g26%
Dietary Fiber 6.9g28%
Sugars 23.9g
Protein 40.3g81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a smoother salsa, blend the mixture briefly in a food processor.

Store in an airtight container in the refrigerator for up to 5 days.

If fresh ancho chiles are unavailable, you can use dried ones; soak in hot water for 15 minutes before draining and chopping.

Adjust lime juice to taste depending on the sweetness of the mangoes.

Keywords: mango, tomatillo, salsa, ancho, chile, roasted, garlic, cilantro, lime, dip, vegan, smoky, sweet, tart, fresh, summer, taco, grilling, appetizer, side

Read it online: https://www.chefs-mate.com/recipe/mango-tomatillo-salsa/