Mango, Tomatillo and Chipotle Salsa
- 12 each - medium ripe tomatillos
- 1 each - mango, sliced in cubes
- 2/3 each - medium white onion, cut in 1-inch rings
- 1/2 cup - chipotles in adobo, drain and reserve adobo sauce
- 1 teaspoon sea salt
serves Approximately 5 cups (1-1/4 quart) of salsa.
Recipes Developed by Jorge Fitz and Beto Estua, Casa Jacaranda, Mexico CityClick here to learn more about our Share. Mango. Love experience.
- Remove the paper-like husk from the tomatillo, wipe them if necessary with a moist kitchen towel and put them whole on a very hot griddle or comal. (Granny says that when you remove the outer husk of the tomatillos, you shouldn’t even rinse them “it’ll make them lose their flavor”… so make sure you don’t.) Turn them occasionally.
- Put the onion slices on the griddle, turn and allow to char on both sides.
- As soon as the tomatillos are evenly browned, take half of them off the griddle and place them on a tray to cool down. These shouldn’t be over cooked, as we want them to retain their form. Allow the other half of the tomatillos to completely char.
- Remove any dark or burnt spots form the tomatillos that came off the griddle first then cut them in thin wedges or slices.
- When the second batch of tomatillos on the griddle start bubbling, take them off. Remove any burnt or dark skin then place them in a molcajete.
- Using the pestle, grind them to a chunky but homogeneous sauce.
- Cut the mango cheeks off the mango, mark squares with a knife in each cheek and proceed to scoop the mango cubes out of the skin using a kitchen spoon. Add the mango to the molcajete and set aside.
- Remove the charred onion from the griddle, cut and discard any dark char then slice onions thinly. Add to the molcajete.
- Chop the chipotles and add them to the molcajete. Alternatively, you can also add them whole. Add some of the adobo sauce of the chipotle, too.
- Finally, add the sliced tomatillos and sea salt; mix to combine.
- Serve or cover and refrigerate for later use.