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Ingredientes
- 3 x Mangos
- 6 lrg Garlic Cloves
- 4 lrg Ancho Chiles
- 15 x Tomatillos
- 1 lrg White Onions
- 2 x Limes
- 1 bn Cilantro Vineger
Direcciones
- Roast the Ancho Chilies and the garlic in an oven. Remove the chilies when they are puffed out, and the garlic when it is soft and hot. Dice the mangoes, tomatillos, tomatoes, and onion and mix them in a large bowl. Add in a small amount of vinegar (about 1 Tbsp.) and the juice of the two limes. Puree or possibly smash the cloves of roasted garlic and add in them to the mix. Crumble the Chilies into the mix. If desired it hotter, leave the seeds in; if not, take them out. Wash and add in the cilantro and any extra chili pwdr to taste. Mix the salsa till it's well-combined. Put it in the refrigerator and let it sit a few hrs before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1186g | |
| Calories 529 | |
| Calories from Fat 56 | 11% |
| Total Fat 6.72g | 8% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 2347mg | 67% |
| Total Carbs 127.1g | 34% |
| Dietary Fiber 22.8g | 76% |
| Sugars 91.09g | 61% |
| Protein 9.35g | 15% |
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