Buddhism, veganic gardening, compassion, and the vegan life calls all to deepen our relationships with Mother Earth and each other. Live sustainably, authentically, and lightly on the Earth. Manifest compassion for all sentient beings. The world is an altar. Worship in love.
Purple Tomatillo Mango Salsa
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:
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.
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. Be kind to the animals.