Randy Mayor Photo by: Randy Mayor

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.

Cooking Light MARCH 2006

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


  • 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)


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.

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