Not all Southwest salsas are tomato-based; this one utilizes tomatillos,
the small “husk tomatoes” that are grown mostly in Mexico, but are
available fresh or canned in many U.S. supermarkets. The natural
sweetness of the mango blends perfectly with the tartness of the
tomatillos. Note: This recipe requires advance preparation.
6 red serrano chiles, stems and seeds removed, minced
1 clove garlic, minced
2 tablespoons chopped green onions, including the greens
1 mango, peeled, pitted and coarsely chopped
10 tomatillos, husks removed, chopped
1/2 cup chopped fresh cilantro
Juice of 1 lime
2 tablespoons olive oil
Combine all ingredients in a bowl and allow to sit for at least three
hours--and preferably overnight--to blend the flavors.