Sauces and Dressings
Mango-Chile Salsa
Yield: about 5 cups
Mango-Chile Salsa
Yield: about 5 cups
You can choose to make this a chunky salsa, or more of a traditional, saucier salsa depending on how many times you pulse the mixture. Start with just half a chile for a mild spice, and then add more, based on personal preference
Nutritional information per serving (¼ cup):Calories 18 (9% from fat)
carb. 4g
pro. 0g
fat 0g
sat. fat 0g
chol. 0mg
sod. 58mg
calc. 5mg
fiber 1g
carb. 4g
pro. 0g
fat 0g
sat. fat 0g
chol. 0mg
sod. 58mg
calc. 5mg
fiber 1g
Ingredients
- ½to 1 serrano chile, seeded and cut
- into 1-inch pieces
- 1garlic clove
- ¼medium red onion, cut into
- 1-inch pieces
- ¼cup cilantro, leaves and tender stems
- ½pound (about 4 to 5 small to medium)
- tomatillos
- 2medium to large mangoes
- (1¼ pounds), peeled, pitted and cut
- into 1-inch pieces (about 4 cups cut)
- 1cup grape tomatoes
- ½teaspoon kosher salt
- 1teaspoon fresh lime juice
- honey or granulated sugar, optional
Preparation
- 1. Insert the chopping blade into the work bowl. With the machine running on High, drop the chile and garlic in through the feed tube and process until finely chopped. Add the onion, cilantro, tomatillos, mangoes, and tomatoes and process, in long pulses, until finely chopped, about 12 to 14 pulses.
- Add the salt and lime juice and pulse to mix.
- 2. Add additional pulses based on textural preference. Taste and adjust seasoning as desired. If mangoes are particularly tart, add a bit of honey or granulated sugar to sweeten and balance the heat.
