Mango Tomatillo Salsa
Flesh of two 8-ounce Ataulfo mangoes, chopped
9 medium tomatillos (10 ounces total), husked, rinsed and finely chopped (about 1½ cups)
8 ounces fresh pineapple chunks, chopped (about 1¼ cups)
½ medium red onion, cut into small dice
1 small or ½ large jalapeño pepper, stemmed, seeded and cut into small dice (seeds reserved)
15 stems cilantro, chopped (leaves and tender stems)
3 tablespoons fresh lime juice (from 1½ limes)
¾ teaspoon kosher salt, or more as needed
½ to 1 teaspoon agave nectar (optional)
Tortilla or plantain chips, for serving
Combine the mango, tomatillos, pineapple, red onion, jalapeño, cilantro, lime juice and salt in a large bowl.
Taste and stir in some or all of the reserved jalapeño seeds for a salsa with more heat, then taste again and add more salt, as needed.
Stir in the agave nectar, if using, starting with ½ teaspoon (it's potent) for a slightly sweeter salsa.
Serves 8; makes about 4 cups
Nutrition | Calories: 50; Total Fat: 0 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 105 mg; Total Carbohydrates: 13 g; Dietary Fiber: 2 g; Sugars: 2 g; Protein: 0 g.
From Washington Post Food editorial aide Kara Elder