Mango & Ancho Tomatillo Salsa

4:11 PM, Jul 24, 2013   |    comments
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GOLDEN VALLEY, Minn. - Chef Jason Smith from Pittsburgh Blue stopped by the KARE 11 patio to share easy outdoor grilling ideas and side dishes that are light alternatives to the typical burger-heavy fare. 

Pittsburgh Blue's new lobster-focused item can be enjoyed on the patio at Galleria in Edina after a long day of shopping!

Mango-Avocado Salsa
Amount Measure Ingredient - Preparation Method
2 each mango - small dice
2 each avocado - small dice
1 each red bell pepper - small dice
½ each red union - small dice
¼ cup cilantro - chopped
1 tbsp. lime juice
½ tbsp. salt
½ tsp. black pepper
Combine all ingredients.
Label, date and refrigerate. 

Ancho-Tomatillo Salsa

Preparation Method

3 ancho Chiles - stems and seeds removed and toasted
2 lbs. tomatillo - husked and rinsed
2 cloves garlic
½ cup water
4 tsp. kosher salt
1 tsp. lime juice

Place toasted chilies in bowl with cool water. Roast tomatillos in hotel pan until brown and soft, and let cool. In a blender combine chilies, 1/3 of the tomatillos, garlic and water. Puree until smooth.
Add remaining tomatillos and pulse until almost smooth. Season with lime juice and salt.

(Copyright 2013 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

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