mexican cinco de mayo salsa
From Mark Shoopman, CEC, CFBE, Certified Executive Chef, Lutheran Hillside Village
This salsa is made with indigenous Mexican ingredients and pairs perfectly with tacos, grilled fish, seafood, and chicken. Great as an appetizer with your favorite tortilla chips.
material
- 2 cups tomatillos (peeled, cored, washed and finely chopped)
- 2 cups mango (peeled and finely chopped)
- 1 cup Mexican dragon fruit, peeled and diced
- 1 cup finely chopped red pepper
- 1 cup sweet orange bell pepper (chopped)
- 1 cup sweet yellow bell pepper (finely chopped)
- 1 cup red onion (chopped)
- 1/4 cup agave, add more if you like it sweeter
- 3 tablespoons chopped jalapeños, optional
- 1 cup fresh coriander leaves (chopped), more if needed
- 2 tablespoons finely chopped fresh garlic
- 2 each fresh lime juice
- Kosher salt and freshly ground black pepper to taste
Procedures and presentation
Combine tomatillos, peppers, jalapenos, cilantro, and onions in a bowl. Add lime juice and agave and swirl with a spoon or your hands to coat all ingredients. Add mango and dragon fruit and continue stirring until all ingredients are combined. Season with kosher salt and freshly ground pepper and continue tossing a few more times. Refrigerate until ready to use. Serve with warm tortilla chips or with your favorite grilled fish, seafood, or chicken dishes.
It goes great with chicken or fish tacos.
