Tomatillo Salsa

This salsa was actually an invention of my dad’s.  I simply copied his idea.  (He didn’t have a recipe, as usual. :-)  )  The ingredients don’t have to be added in these exact proportions.  You can change them to suit your needs or taste.  One reason I like this salsa especially is because tomatoes bother me some, but apparently tomatillos don’t.  It also has a great flavor that is a little different than the usual fresh tomato salsa.  I find it a bit more refreshing.

Tomatillo Salsa

3-4 large tomatillos  (Probably more if you use homegrown.)
1 green onion, (green leaf parts only, unless you like lots of onion)
1 large jalapeno
3-4 garlic cloves
A little fresh (or frozen) cilantro
Juice of one lemon
Salt to taste

Prep. vegetable appropriately and run in a food processor or blender in batches.  Mix all together well and allow to sit in the fridge about 15 minutes before serving.  (Refrigerate leftovers.)

I love fresh salsa on a fried egg with sour cream on top and this kind is especially delicious.  You can also use it with corn or tortilla chips, tacos or burritos.  Mix it with sour cream for a yummy dip.  I spooned a little over chicken I was cooking in a frying pan with vegetables one night.  It  was good that way too.

Mango Salsa

 

Recently I bought some mangoes for a treat for us, but to my disappointment, I discovered they were too sour to eat by themselves.  I recalled the fact that I’d seen a recipe at some point for mango salsa and thought I’d look it up online.  I found several recipes, but thought the combination of ingredients sounded a bit weird.  My husband, however, thought I should at least give it a try.  I picked one recipe that seemed the closest to what I wanted and then made it up to my own needs and tastes.  So, here’s the basic “plan”:

Finely chopped mango (1 and half small mangos made about 2 servings.)
Snipped green onion
Red pepper flakes
A little snipped cilantro
Salt
(Add a little sugar if the mango is still too sour – but – add it only a tiny bit at a time or you may get too much.  If your mangos seem too sweet, you may want to add a touch of lemon juice to add tartness.)

This salsa is good served with meat.  I think it would be especially good with pork.  It would be a zippy sauce to make a non-traditional hamburger topping. :-)  And, an added perk is the lovely color this adds to a meal!