3-Fresh Mango Salsa Recipe (Just 5-Ingredients!!!)
EQUIPMENT
Knife
Small Bowl
INGREDIENTS
1 3/4 cups diced and peeled mango about 2 mangoes
1/4 cup diced red onion
1/2 lime juiced
1 jalapeno seeded and diced
2 Tablespoons chopped cilantro
Salt and pepper to taste
INSTRUCTIONS
Toss all ingredients together until combined. Season with salt and pepper, if desired.
Serve immediately, or refrigerate in a sealed container for up to 3 days.
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CHIPOTLE HOT SALSA (COPYCAT RECIPE)
EQUIPMENT
Baking Sheet
Blender
Food processor
INGREDIENTS
12 medium tomatillos husks removed and rinsed
1 Tablespoon vegetable oil or extra virgin olive oil
6 cloves garlic smashed and peeled
½ cup packed dried New Mexico chiles or árbol chilies, stemmed
1 14.5 oz can fire roasted tomatoes with juice
1 teaspoon ground cumin
Salt to taste
INSTRUCTIONS
Preheat broiler to high.
Arrange tomatillos on a baking sheet. Broil, about 4-inches from the heating element, for about 10-15 minutes, until beginning to char.
Meanwhile, heat oil in a large skillet over medium heat. Add the garlic and chiles and saute for 4-5 minutes, until fragrant and the garlic turns light golden.
Add the tomatillos, chiles, garlic, tomatoes, cumin and salt to a blender or food processor.
Process until smooth.
Season with additional salt, to taste.
Refrigerate for at least 30 minutes and enjoy!
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