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Ingredients
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Salsa Verde
Mango Salsa
Pico de Gallo
Tortilla Chips
Method
Salsa Verde
- 1
Prepare Tomatillos
Remove the husks from the tomatillos and rinse them under warm water to remove the sticky residue. Cut them in half.
- 2
Roast Tomatillos
Place the halved tomatillos under a broiler for about 5-7 minutes until they are charred and softened.
- 3
Blend Ingredients
In a blender, combine roasted tomatillos, fresh cilantro, jalapeño (seeds removed for less heat), garlic cloves, lime juice, and salt. Blend until smooth.
Mango Salsa
- 4
Prepare Mango
Peel and dice the ripe mango. Set aside.
- 5
Chop Vegetables
Finely chop the red onion and red bell pepper.
- 6
Combine Ingredients
In a bowl, mix the diced mango, chopped red onion, red bell pepper, fresh cilantro, lime juice, and salt. Stir until well combined.
Pico de Gallo
- 7
- 8
Mix Salsa
In a mixing bowl, combine the diced tomatoes, red onion, chopped cilantro, jalapeño, lime juice, and salt. Mix gently.
Tortilla Chips
- 9
Cut Tortillas
Cut the corn tortillas into triangles.
- 10
Heat Oil
In a deep frying pan, heat the vegetable oil over medium heat until hot but not smoking.
- 11
Fry Tortilla Chips
Fry the tortilla triangles in batches until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and place on paper towels to drain excess oil.
- 12
Season Chips
Sprinkle with salt while still warm.
