Spicy Tomatillo & Mango Salsa

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Not much to say about this stuff except that it is easy & delicious.  It is the result of my local produce delivery sending me tomatillos & an impulse purchase of a random mango.  I brought this to a BBQ & it went over pretty well.  It would also be good on fish or meat – like a chimichurri.  It would be great anywhere you use salsa – on tacos or burritos, etc.

If you own a blender or food processor – you are good to go, otherwise, there will be lots & lots of chopping.

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Spicy Tomatillo & Mango Salsa

Makes 2-3 cups

INGREDIENTS

12 tomatillos – quartered

1 mango – peeled & cubed (see ways to make that easy HERE)

1 small red onion – peeled & quartered

1 large handful of cilantro

1-4 jalapenos – seeded & chopped

juice of one lime

2 garlic cloves

S&P to taste

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DIRECTIONS

Pulse all ingredients (except the chopped mango) in a blender or food processor until it is to your desired consistency.  Season with S&P – adding more lime or cilantro if you want.  Add the mango and maybe pulse once or twice but let the bulk of the mango stay in small chunks.

Serve!

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Tortilla Pizza with Whipped Feta, Cilantro Pesto & Roasted Tomatillo Salsa

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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So!

Pizza on flour tortillas!  Easy & fast.  And maybe a little lighter in the carbohydrate area, too.  The salsa recipe here is quite spicy but really tasty.  You might opt to cut the amount of jalapeno or lose the chipotle pepper – if spices bother you.  The feta & cilantro & salsa really do create a wonderful combination of flavors, though, so the salsa is worth the effort.

I went rather light with the toppings so that they did not get the tortilla too soggy so keep that in mind when you assemble yours.  The layer of whipped feta seemed to create a decent barrier between the tortilla & the wetter ingredients.

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Tortilla Pizza with Whipped Feta, Cilantro Pesto & Roasted Tomatillo Salsa

INGREDIENTS

Flour tortillas

Cherry (or other) tomatoes – diced

Fresh mozzarella – sliced

Whipped feta (It is made by simply blending 8 oz of feta with 3 oz cream cheese & just enough water to get them to blend in your food processor (or other tool you use to whip things).

Chopped cilantro for garnish

For the cilantro pesto

1 bunch cilantro – stems & all

1/4 cup walnuts

2 TBS Parmesan – grated

2 garlic cloves

juice of 1/2 lime

1/4 cup (or so) olive oil

S&P

For the roasted tomatillo salsa

10 tomatillos

1 Roma (or other) tomato – quartered

2 jalapeno peppers

6 cloves garlic still in their peels

1/2 onion

1/3 cup cilantro

1 chipotle pepper in adobo sauce

1 TBS lime juice

olive oil

1/2 tsp salt

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DIRECTIONS

For the cilantro pesto

Toast the walnuts in a dry pan for about 3 minutes or until fragrant – being careful not to burn them.  Put them in your food processor with the remaining ingredients & pulse into a pesto.  You might need more or less olive oil so you can reach your desired consistency.  A little water can be added to thin it, too.

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For the roasted tomatillo salsa

Heat the oven to 375.  Peel the papery skins off of the tomatillos & wash them.  Take half of them & put onto a baking sheet with the UNPEELED garlic (ignore that mine pictured here are peeled) and the jalapenos & toss in a little olive oil.

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Roast for about 30 minutes or until they begin to char.  Place in a sealed container for about 15 minutes to sweat them.  Squeeze the garlic out of the skins into your clean food processor.  Then – under cool water, peel & seed the jalapenos & the tomatillos.  The tomatillos are likely to have roasted away to almost nothing.  Place the peeled (don’t worry if you cannot get all the skin off) tomatillos & jalapenos into the food processor.

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Cut the stemmed tops off the remaining, uncooked tomatillos.  Quarter them & put them in the food processor with all the remaining ingredients.  Pulse into a puree.Image

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Lower the oven temperature to 350.

Assemble your tortilla pizza with some whipped feta, a layer of cilantro pesto & the fresh tomatoes & mozzarella.  Bake on a cooking sheet for maybe ten minutes or until the cheese melts.  Check it while it cooks to be sure you do not burn it.

Top with a dollop of roasted tomatillo salsa & some chopped cilantro.  Mmmmmm!

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Roasted Tomatillo & Jalapeno Salsa

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

This salsa is delicious & would go great on tacos or enchiladas or anything you might add a regular salsa to.  I dry roasted the tomatillos & jalapenos on my grill but it can be achieved in a dry frying pan or in your broiler.

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Roasted Tomatillo & Jalapeno Salsa

INGREDIENTS

2 lbs tomatillos – papery skin removed

4 jalapenos (less if you are sensitive to spice)

1 small onion

4 garlic cloves

1 cup fresh cilantro

4 oregano sprigs or 1 tsp dry oregano

1 tsp cumin

salt to taste

DIRECTIONS

Char the tomatillos & jalapenos until they are black.  Put in a plastic bag & let them sweat a few minutes.  Under cool running water, slip the skins off everything, remove the stems & seed the jalapenos.

Simply blend all the ingredients to a puree.

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