Purple Tomatillo Mango Salsa

Last night, we made our mango salsa using the purple tomatillos from the garden. Very cool the way the tomatillos give the salsa a purple tint. And it’s delicious, so I’ll definitely be growing purple tomatillos again next summer. I’ve had a few requests for the mango salsa recipe, so here it is:

For one quart of salsa, combine 4 or 5 large, chopped, fresh and ripe garden tomatoes, 2 cups of chopped, ripe tomatillos, 1 large, chopped garden onion, 1 large, chopped garden green pepper, 4 minced, large cloves of garden garlic, one garden-fresh hot pepper, very finely chopped (we use our ancho chili peppers), 2 finely chopped, ripe mangos, fresh, chopped parsley or cilantro, and to taste, chili powder, cumin, sea salt, dry red pepper, and black pepper. Add a little agave if you like your salsa on the sweet side. Increase the hot pepper if you like it to burn. Let it rest overnight before eating.

Homemade, garden-fresh mango salsa is definitely a big part of summer that I’m soon going to miss. Fresh, summer food is the best. This salsa is vegan, has plenty of good fiber, virtually no calories, lots of vitamin C, and minerals and enzymes. It’s insanely yummy to boot.

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