{"id":782,"date":"2016-09-14T08:07:09","date_gmt":"2016-09-14T12:07:09","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=782"},"modified":"2016-09-13T09:08:45","modified_gmt":"2016-09-13T13:08:45","slug":"easy-and-versatile-mango-salsa","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=782","title":{"rendered":"Easy and Versatile Mango Salsa"},"content":{"rendered":"
\"Mango
Mango Tomatillo Salsa<\/span>
Porcelain bowl by James Makins<\/span><\/figcaption><\/figure>\n

Mangoes<\/a> are 3 for $4 at our local green grocer this week and freshly picked tomatillos are now in season at farmers markets. Time to make mango-tomatillo salsa! It is a simple but very flavorful recipe (and so good it is hard to stop eating) which uses a lot of late summer vegetables – tomatillos, red, green and jalape\u00f1o peppers and cilantro plus lime and pineapple juice. It’s easy to make – just a combination of chopping and blending – and delicious with tortilla chips or celery, in tacos or even an omelet and on top of cooked fish, tofu, chicken or pork. You can pur\u00e9e a cup of the salsa to pour over your protein of choice for a marinade. This salsa makes a delicious chicken salad – just add diced or shredded chicken, toss well and top with chopped almonds and more cilantro.<\/span><\/p>\n

\"Mango
Mango Tomatillo Chicken Salad with Almonds<\/span>
Plate by James Makins<\/span><\/figcaption><\/figure>\n

The original recipe came from John Willoughby and Chris Schlesinger’s wonderful slim volume of very flavorful sauces and relishes entitled Salsas, Sambals, Chutneys and Chowchows.<\/u><\/em> I’ve altered it only slightly. It is essentially a green salsa with diced mango and peppers. I use mangoes that give just a bit when pressed but are still firm so they are easy to dice. If they are riper, they are harder to cut but sweeter. It’s always a toss up. The fineness of the dice is a personal preference. I like everything diced quite small but you may like it chunkier. If you don’t have fresh tomatillos, you may use a 12oz can of tomatillos. And if you like really hot salsa, don’t take out the seeds of your hot peppers.<\/span><\/p>\n

\"Fresh
Fresh tomatillos in a porcelain bowl by James Makins<\/span><\/figcaption><\/figure>\n

Don’t be intimidated if you have never used tomatillos<\/a>. They are a tangier, crisper and slightly tarter green tomato. If you don’t like mango, try papaya or pineapple. This salsa keeps in the fridge for 5-6 days and the recipe makes a lot, so you can eat it with chips, make tacos, use it in chicken salad and still give a jar to a friend.<\/span><\/p>\n

MANGO SALSA<\/span><\/p>\n

Pur\u00e9e in a blender or food processor:<\/span><\/p>\n