Spiced Chips and Roasted Tomatillo Salsa |
|
 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
Your food processor does most of the work for this green salsa studded with mango and splashed with lime. Yum! âMary Relyea, Canastota, New York Ingredients:
10 flour tortillas (6 inches) |
cooking spray |
3 teaspoons chili powder |
1 teaspoon ground cumin |
1/2 teaspoon salt |
salsa: |
3/4 pound tomatillos, husks removed, quartered |
1 small onion, cut into wedges |
1 jalapeno pepper, halved and seeded |
2 garlic cloves |
3 tablespoons fresh cilantro leaves |
1-1/2 teaspoons lime juice |
1/2 teaspoon salt |
1 medium mango, peeled and diced |
Directions:
1. Cut each tortilla into six wedges; place on ungreased baking sheets. Spritz with cooking spray. Combine the chili powder, cumin and salt; sprinkle over wedges. Bake at 425° for 5-8 minutes or just until edges begin to brown.
2. For salsa, place the tomatillos, onion, jalapeno and garlic in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Broil 4-6 in. from the heat for 14-17 minutes or until tender and lightly browned, stirring once. Cool to room temperature.
3. Transfer to a food processor; add the cilantro, lime juice and salt. Cover and process until coarsely chopped. Stir in mango. Refrigerate until serving. Serve with chips. Yield: 5 dozen (2-1/2 cups salsa).
|
|