Roasted Tomatillo-Mango Salsa with Spiced Tortilla Chips

By tonyglib

Cynthia Nicholson, Cooking Light

MARCH 2006

Ingredients

• Chips:
• 10 (6-inch) flour tortillas
• Cooking spray
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 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)

Details

Servings 20
Adapted from myrecipes.com

Preparation

Step 1

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.