Excerpt

Mango-Tomatillo Salsa

Here's another salsa that I discovered years ago on a visit to Mexico. The guy who was cooking at the Cabanas Tulum, a beachfront "hotel" in the Yucatán, had lived in California, and he demonstrated his creativity by adding mango to the classic Mexican green table salsa. I think the combination of the tart, lemon-herb flavor of the tomatillos and the rich smoothness of the mango is particularly tasty.

Bring this one out when you're making tacos. It also goes well with grilled Mexican pork dishes like carnitas.

Method: In a blender or food processor, purée the tomatillos, pineapple juice, vinegar, garlic, chiles, cilantro, cumin seeds, and lime juice. Place the mangoes, onions, and bell peppers in a medium bowl, add the puree, and mix well.

This salsa will keep, covered and refrigerated, 4 to 5 days.

1 12-ounce can tomatillos, drained
1/2 cup pineapple juice
1/4 cup White vinegar
1 tablespoon minced garlic
1 tablespoon minced red or green chile pepper of your choice
1/2 cup ... read full excerpt from: Salsas, Sambals, Chutneys & Chowchows ebook