Try this Mango-Tomatillo Salsa recipe, or contribute your own.
Suggest a better descriptionRoast the Ancho Chiles and the garlic in an oven. Remove the chiles when they are puffed out, and the garlic when it is soft and warm. Dice the mangoes, tomatillos, tomatoes, and onion and mix them in a large bowl. Add a small amount of vinegar (about 1 tablespoon) and the juice of the two limes. Puree or smash the cloves of roasted garlic and add them to the mixture. Crumble the Chiles into the mixture. If you like it hotter, leave the seeds in; if not, take them out. Wash and add the cilantro and any extra chili powder to taste. Mix the salsa until its well-combined. Put it in the refrigerator and let it sit a few hours before serving. Busted by Christopher E. Eaves
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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