Roasted Tomatillo-Mango Salsa with Spiced Tortilla Chips

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 19%
  • Fat: 1.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 2g
  • Carbohydrate: 15.1g
  • Fiber: 1.7g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 259mg
  • Calcium: 30mg

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

  1. Preheat oven to 450°.
  2. 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.
  3. Preheat broiler.
  4. 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.
  5. 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.
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