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- 3 large mangos
- 6 large garlic cloves roasted
- 4 large ancho chiles roasted
- 15 medium tomatillos
- 1 large white onion
- 2 limes juiced
- 1 bunch cilantro
- 1 tablespoon vinegar
Roast the Ancho Chilies and the garlic in an oven. Remove the chilies when they are puffed out, and the garlic when it is soft and warm.
Dice the mangoes, tomatillos, 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 Chilies 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 it's well-combined. Put it in the refrigerator and let it sit a few hours before serving.
Makes 8 servings.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Low-Fat Mango Tomatillo Salsa
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.