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Chef with red wine glass

TART MANGO SALSA

Makes 5 cups.

6 tomatillos, husked
1/2 cup pineapple juice
1/4 cup cider vinegar
4 tablespoons lime juice
1 fresh jalapeno pepper, seeded*
1 garlic clove
2 teaspoons ground cumin
1/2 teaspoon dried oregano
3 ripe mangoes, peeled, pitted and diced
1/2 large red onion, minced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
Chopped fresh cilantro, for garnish 


Directions
In a food processor or blender, puree the first eight ingredients.

Place mango, onion and peppers in a serving bowl; pour the puree over and stir to mix well.

* Use rubber gloves when handling hot peppers.

Serving Suggestions
Offer a different salsa with chips at your next party. Or serve along side grilled chops


Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com

 

 

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