6 tomatillos, husked
1/2 cup pineapple juice
1/4 cup cider vinegar
4 tablespoons lime juice
1 fresh jalapeño pepper, seeded (use rubber gloves when handling hot pepper)
1 garlic clove
2 teaspoons ground cumin
1/2 teaspoon dried oregano
3 ripe mangoes, peeled, pitted, 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
Servings: 20
In a food processor or blender, purée the first eight ingredients. Place mango, onion and peppers in a serving bowl; pour the purée over and stir to mix well.
Yield: 5 cups
Preparation Time: 15 minutes
1/2 cup pineapple juice
1/4 cup cider vinegar
4 tablespoons lime juice
1 fresh jalapeño pepper, seeded (use rubber gloves when handling hot pepper)
1 garlic clove
2 teaspoons ground cumin
1/2 teaspoon dried oregano
3 ripe mangoes, peeled, pitted, 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
Servings: 20
In a food processor or blender, purée the first eight ingredients. Place mango, onion and peppers in a serving bowl; pour the purée over and stir to mix well.
Yield: 5 cups
Preparation Time: 15 minutes
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