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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 12 oz can tomatillos -- drained

  3. 1/2 cup pineapple juice

  4. 1/4 cup white vinegar

  5. 1 tablespoon minced garlic

  6. 1 tablespoon minced red or green chili pepper

  7. 1/2 cup chopped cilantro

  8. 2 tablespoons cumin seeds

  9. 6 tablespoons lime juice -- (about 3 limes)

  10. 3 ripe but firm mangoes -- peeled, pitted,

  11. -- diced small 1 red onion -- diced small

  12. 1 red bell pepper -- diced small

  13. 1 green bell pepper -- diced small

Instructions Jump to Ingredients ↑

  1. In a blender or food processor, puree the tomatillas, pineapple juice, vinegar, garlic, chilies, cilantro, cumin seeds, and lime juice. Place the mangoes, onions, and bell peppers in a medium bowl; add the puree; and mix well. This salsa will keep, covered and refrigerated, for 4 to 5 days.

  2. Note: goes well with Mexican pork dishes, especially soft tacos with shredded pork.

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