Mango salsa makes for a great combination of sweet and spicy.
This salsa taste great on spicy pork chimichangas, enchiladas or any dish of your choice.
I used this recipe on my variation of pork chimichangas.
Due to food allergies.I wasn’t able to use flour tortillas. However the end result was delicious!
Most salsa’s using mango are diced usually including tomato, onion, cilantro and other ingredients. While I love the salsa prepared this way it was a nice change to blend the ingredients.
The spice is mild for this recipe which makes it a great sweet topping on a spicy dish!
Ingredients for Salsa Recipe:
Preheat oven to 350
Place foil in medium sized baking pan.
Remove the husk from the tomatillos and rinse, next cut into 4 pieces, cut the stem off of the Anaheim chilies and remove seeds, rinse and cut in half lengthwise.
Chop the onion into 4 pieces. Cut the mango into strips removing the skin and seeds.
Place the tomatillos, anaheim’s, mangoes and onion into the foil lined baking sheet.
Place in the oven and bake for 30-40 minutes. Vegetables should roast and be a little crisp but not burnt.
Once the vegetables are crisp, place all items into a blender along with the remaining ingredients.
Pulse blender until all items are blended.
Serve immediately with the dish of your choice or place into an air tight container or jar and refrigerate until ready to serve.