Categories: Dips, Mexican, Sauces
Ingredients
- 3 tbsp canola oil
- 3 cloves garlic, unpeeled
- 3 tomatillos, husked and washed
- 3 tomatoes, cored an
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange habanero chile
- 1 poblano chile or sub a deveined deseeded jalepeno
- 1/2 med. white onion
- 1/2 cup minced red onion
- 1/4 cup chopped cilantro leaves
- 1/4 cup fresh lime juice
- 1 large mango, peeled, pitted and cut into cubes
- kosher salt to taste
Directions
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Heat oven to broil; place a rack 6" from the heating element. Put the first 9 ingredients into a large bowl and toss. Transfer ingredients to a foil-lined baking sheet; broil, turning a few times, until blistered, 10–12 minutes. Transfer all but the peppers and chiles to a bowl; let cool. Continue broiling peppers and chiles until soft, 3–5 minutes. Let steam in a covered bowl for 15 minutes.
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Peel garlic and stem, seed, and peel peppers and chiles; transfer all broiled vegetables to a food processor; process until finely chopped. Transfer salsa to a bowl and stir in red onions, cilantro, lime juice, and mangoes; season with salt.