I think most successful "out there" salsa I've done so far. Was going to just do a higher ratio of Roma to tomatillo but had some juicy yellow mangos at home. It isn't a "mango salsa" but it has a nice sweetness, sourness, and slight bit of heat. Has a great burnt red-orange that I didnt really capture in the evening light. Recipe in text post cause I cannot figure out editor.
by _Soggy_
2 Comments
Do you leave the charred skin on when blending or remove? I have seen both methods curious which you like better
*2lb Roma*
*1lb tomatillo*
*3 serranos*
*3 habaneros*
*1 medium red onion*
*1 yellow mango*
*1 tablespoon rice wine vinegar*
*salt and pepper*
This is a low-medium spicy salsa. Replace serranos with more habaneros as necessary for spiciness. Cut and slice tomatoes, tomatillos, and peppers. Broil until nice and toasty on both sides. Super finely chop raw red onion because there isn’t any more room on your sheet pan. Slice off meat of yellow mango. Put mango and roasted sheetpan of veggies into the blender. Pulse until throughly finely chopped. Pour into container and mix in raw onions. Put in fridge until cool then add 1 tablespoon of rice wine vinegar(adjust if necessary l) and salt and pepper to taste. Enjoy!