Welcome back to QCK!
I almost feel odd posting this recipe right now because it’s so bright and summery but the weather this week feels like autumn. But it’s a perfect end of summer recipe to use up a bunch of stuff from your garden, so why not.
I love tomatillos and I love mangos, so to put them together in a salsa just seemed right. Both are naturally acidic and a little tart which is great for salsa, but I like to roast them. The natural sugars inside caramelize during the roasting and you end up with this deep, rich flavor that you wouldn’t find otherwise. The tomatillos natural herby flavor is greatly enhanced during the roasting process as well. In the end, you get this beautiully rich, sort of acidic salsa with a really unique herbiness finished with a little heat from the habanero and a hit of cilantro to tie everything together. I like to stir in some roasted corn and fresh mango at the end for texture.
While this salsa is great just for eating with chips, its also great on tacos and tostadas. I make a big batch and bring it out anytime I make my favorite shrimp tacos. Arlo and I are currently working on a lobster tostada recipe and I think this might be the perfect accompaniment. Citrus and fish are best friends.
Substitutions and Add Ons
- Mango can be substituted with pineapple.
- Habanero can be substituted for jalapeño.
- Vegetable stock can be substituted for chicken stock.
- You can also add black beans.
- Alternative preparation: rather than blending, you can allow everything to cool, dice it up and serve as a pico de Gallo.
|Prep: 10 Min||Cook: 30 Min||Category: Sauces||Yield: 4 Cups|
- 4 Medium Tomatillos
- 1 Small Mango
- 1 Habanero, stem and seeds removed
- 1 Medium Yellow Onion, skin removed and cut in quarters
- 3 Cloves Garlic, peeled and crushed
- 2 Ears of Corn
- 2 Tbsp Olive Oil
- 1 Avocado, skin and pit removed, cut into quarters
- 3 Tbsp Lime Juice, about 1 lime
- 1/4 Bunch of Cilantro
- 2-4 Tbsp Vegetable Stock
- Salt, to taste
- Preheat oven to 400°F and line a sheet tray with parchment.
- Prepare the tomatillos by removing the film, washing and drying. Place on the sheet tray.
- Prepare the mango by peeling and cutting the “meat” around the pit off. Place half of the mango on the sheet tray and set half aside.
- Place the habanero, onion, garlic and corn on the sheet tray as well, spread everything out as much as possible.
- Drizzle olive oil over the vegetables and sprinkle with salt.
- Place the tray in the oven and roast for 10 minutes.
- After ten minutes, use a tongs to flip everything on the tray over. Roast another 10 minutes.
- Remove from oven and allow to cool slightly.
- Once cooled, place roasted mango, tomatillo, onion, garlic, habanero, avocado, lime juice, cilantro, vegetable stock and some salt in a blender.
- Blend on high until a smooth puree forms, add more stock as needed.
- Transfer the salsa to a bowl.
- Cut the roasted corn off the cob and dice the remaining mango and gently fold both into the salsa.
- Season with salt to taste.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!