Tomatillo Mango Sauce
Tomatillo Mango Sauce is delicious as a chunky dipping sauce or served spooned over grilled chicken, fish, shrimps or scallops.
i like to add a few cherry tomatoes at the end, just for a hit of bright colour, totally optional. For this recipe I like a mild level of heat so it doesn’t overwhelm the brightness of the tomatillos. You can kick up the heat by using a hotter chili pepper.
What is a Tomatillo?
You may have seen what looks like a little green tomato encased in a papery skin and wondered what it was and what you could do with it.
The tomatillo, (“little tomatoes” in Spanish) also sometimes called husk tomatoes, are part of the same nightshade family that tomatoes belong to. They are denser and less watery then a tomato and have a tangy, almost citrusy flavor, which turns slightly sweet with cooking.
Tomatillos are widely used in Mexican, Central American and Southwest American cooking, most often used in salsa or sauces. If you have had salsa verde, you have had tomatillos.
They can be eaten raw to allow their bright acidity to shine through, or grilled, roasted or sautéed. Chopped raw, they make a delicious addition to a salad. Cooked, use them to make mouth watering dips, sauces or salsas.
To prepare tomatillos, simply remove the husks with your hands and discard. Then, a quick rinse under warm water to remove their sticky film and you are good to go!
Tomatillo Mango Sauce
Ingredients
- 1 pint tomatillos, larger ones cut in half
- 1 chili pepper, a jalapeño or a hotter pepper of your choice
- 1/2 small mango, diced
- 6-8 cherry tomatoes, halved (optional)
- 1/4 cup chopped fresh cilantro
- Tbsp olive oil
- pinch of salt
Preparation
Step 1
Remove the husks from the tomatillos and rinse in warm water. Place the tomatillos, chili pepper, and tbsp of olive oil in a small cast iron pan.
Step 2
Cook over medium high heat until the tomatillos are just starting to break down and the released liquid is bubbling, about 5 – 7 minutes. Place into a bowl and add the diced mango, pinch of salt and cherry tomatoes (if using) Let cool for a few minutes before adding the cilantro.
If making ahead, add the cilantro just before serving.
Delicious serve with grilled fish, chicken shrimp or scallops (as pictured) or as a chunky dip.
Sauce will keep for 2-3 days refrigerated.
