4.5
2 ratings

Mango, Tomatillo, and Chipotle Salsa

Smoky, spicy, and sweet all in one salsa
Mango Salsa

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Recipe Courtesy of Jorge Fitz, Beto Estua, and Mango.org

The charred flavors of the onion and tomatillo give this salsa a powerful smokiness that is matched perfectly with the sweetness of the mango. Chipotles in adobo sauce add an element of heat that will have you going in dip-after-dip.

Notes

If you don't own a molcajete, use a mortar and pestle or food processor 

Ingredients

For the Mango, Tomatillo, and Chipotle Salsa

  • 12 Medium tomatillos, ripe
  • 1 Mango, cubed
  • 2/3 Medium white onion, cut in 1-inch rings
  • 1/2 Cup chipotles in adobo, drained and sauce reserved
  • 1 Teaspoon salt

Directions

For the Mango, Tomatillo, and Chipotle Salsa

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.

Nutritional Facts
Servings4
Calories Per Serving94
Total Fat1g2%
Sugar17gN/A
Saturated0.2g1.1%
Protein2g4%
Carbs21g7%
Vitamin A153µg17%
Vitamin B60.2mg10.3%
Vitamin C55mg92%
Vitamin E1mg6%
Vitamin K15µg19%
Calcium22mg2%
Fiber4g15%
Folate (food)48µgN/A
Folate equivalent (total)48µg12%
Iron0.9mg5%
Magnesium33mg8%
Monounsaturated0.3gN/A
Niacin (B3)3mg13%
Phosphorus60mg9%
Polyunsaturated0.5gN/A
Potassium473mg14%
Sodium515mg21%
Zinc0.4mg2.4%