Roasted Tomatillo-Mango Salsa with Spiced Tortilla Chips

Randy Mayor
Chips and salsa are a classic snack combination. Skip the bottled stuff and make your own sweet-spicy salsa featuring jalapenos, mangos, tomatillos, and cilantro.

Yield:

20 servings (serving size: 1/3 cup salsa and 2 chips)

Recipe from

Nutritional Information

Calories 81
Caloriesfromfat 19 %
Fat 1.7 g
Satfat 0.4 g
Monofat 0.7 g
Polyfat 0.4 g
Protein 2 g
Carbohydrate 15.1 g
Fiber 1.7 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 259 mg
Calcium 30 mg

Ingredients

Chips:
10 (6-inch) flour tortillas
Cooking spray
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
Salsa:
1 1/2 pounds fresh tomatillos
1 large jalapeño pepper
1 large onion, peeled and quartered
4 unpeeled garlic cloves
1/2 cup fresh cilantro leaves
1 tablespoon fresh lime juice
1 teaspoon salt
3 cups finely diced peeled mango (about 2 large)

Preparation

Preheat oven to 450°.

To prepare chips, lightly coat tortillas with cooking spray. Combine the chili powder, cumin, and 1/4 teaspoon salt in a small bowl; sprinkle evenly over tortillas. Cut each tortilla into 4 wedges. Arrange wedges in a single layer on a baking sheet. Bake at 450° for 7 minutes or until crisp and golden.

Preheat broiler.

To prepare salsa, discard the husks and stems from tomatillos. Remove stem from jalapeño. Place tomatillos, jalapeño, onion, and garlic on a broiler pan coated with cooking spray. Broil 8 minutes or until the tomatillos and onions are lightly charred (about 8 minutes), turning once; cool.

Peel garlic. Place garlic, tomatillos, jalapeño, onion, cilantro, lime juice, and 1 teaspoon salt in a food processor; pulse 10 times or until ingredients are coarsely chopped. Place tomatillo mixture in a large bowl; stir in mango. Serve with chips.

Note:

Cynthia Nicholson,

March 2006