Tomatillo Salad With Mango Vinaigrette Recipes

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MANGO, TOMATO, TOMATILLO, BASIL AND JALAPEñO SALAD



Mango, Tomato, Tomatillo, Basil and Jalapeño Salad image

Mango, Tomato, Tomatillo, Basil and Jalapeño Salad recipe from Pati's Mexican Table Season 8, Episode 11 "A Day in Sinaloa's Countryside"

Provided by Pati Jinich

Categories     Salad

Time 15m

Number Of Ingredients 12

2 tablespoons unseasoned rice vinegar
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
2 tablespoons vegetable oil
1 teaspoon kosher or coarse sea salt (or to taste)
1/4 teaspoon freshly ground black pepper
1/4 cup slivered red onion
1 to 2 jalapeños (halved and thinly sliced)
2 large mangoes (peeled and sliced (about 4 cups))
1 large tomato (cut into segment slices)
3 tomatillos (husked, rinsed, cut into thin segment slices)
15 basil leaves (thinly sliced)

Steps:

  • In a mixing bowl, whisk the rice vinegar, lime juice, olive oil, vegetable oil, salt and pepper. Add the red onion and jalapeños, mix, and let sit and macerate for at least 5 minutes.
  • Assemble the mangoes, tomatoes, tomatillos, and basil on a platter. Dress with the vinaigrette and macerated onions and jalapeños. Serve.

EASY SALAD WITH CREAMY ROASTED TOMATILLO DRESSING



Easy Salad with Creamy Roasted Tomatillo Dressing image

Provided by Sunny Anderson

Time 1h8m

Yield 4 to 6 servings

Number Of Ingredients 11

6 tomatillos, rinsed and halved
1 jalapeno, halved
1 red onion, quartered
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cumin
1 cup Mexican crema
2 tablespoons fresh lime juice
1 head iceberg lettuce, shredded
4 Roma tomatoes, seeded and chopped
4 radishes, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the tomatillos, jalapeno, and red onions on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt and a grind of black pepper. Place in the oven and roast until the vegetables begin to brown and slightly blacken, 25 to 30 minutes. Remove all contents from the baking sheet to a food processor and allow to cool slightly before blending. Add the cumin, crema, lime juice, and season with salt and pepper, to taste. Puree until smooth. Refrigerate at least 1 hour before serving. Immediately before serving, toss the dressing with the lettuce, tomatoes, and radishes.

GRILLED MAHI MAHI WITH TOMATILLO AND MANGO SALSA



Grilled Mahi Mahi with Tomatillo and Mango Salsa image

Provided by Aarón Sánchez

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

4 (6-ounce) mahi mahi, skin removed
1 lime, juiced
1 tablespoon olive oil
Salt and pepper
Tomatillo and Mango Salsa, recipe follows
1 semi-ripe mango, peeled and seeded, plus 1 semi-ripe mango, peeled, seeded, and small diced
1 jalapeno, seeded
2 limes, juiced
1 orange, juiced
10 medium sized tomatillos peeled, washed, and diced finely
1 medium ripe tomato, finely diced
1 red onion, finely diced
1/2 cup chopped cilantro
Salt and freshly ground black pepper

Steps:

  • Preheat a grill.
  • Lay fish in a plate sprinkle with lime juice, olive oil, salt, and pepper. Place fillet on hot grill cook on each side for 4 minutes. Serve with Tomatillo and Mango Salsa.
  • Begin by peeling 1 of the mangos removing all the flesh possible and discarding the seed. Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth and place in large bowl.
  • Meanwhile peel and remove flesh from the remaining mango and finely dice.
  • To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper. (Best served grilled fish or white shrimp).
  • Yield: 3 cups

MANGO TOMATILLO SALSA



Mango Tomatillo Salsa image

This quick and easy recipe combines tropical and Mexican ingredients to produce a fresh, crisp salsa that is a great addition to lighter fare such as chicken or fish. Use as topping on yoghurt for a hot and cool but tasty summer dessert. As with all of my recipes calling for Habanero Peppers, you as chef, can substitute with any other type of peppers. For instance: If you only have jalapenos, then substitute. From "The Pepper Pantry: Habanero" by Dave DeWitt and Nancy Gerlach.

Provided by Chef Sean 2

Categories     Sauces

Time 1h

Yield 1 1/2 cups

Number Of Ingredients 8

1 habanero pepper, deseeded and destemmed, minced
1 mango, finely diced
6 tomatillos, husks removed, finely diced
3 tablespoons green onions, finely chopped (including the green tops)
1 garlic clove, minced
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 lime, juice of

Steps:

  • Combine all ingredients in a nonreactive bowl.
  • Allow to sit for at least an hour (preferably 2 or more) before serving to let the flavors "marry".

Nutrition Facts : Calories 318.1, Fat 20, SaturatedFat 2.8, Sodium 11.2, Carbohydrate 37.8, Fiber 6, Sugar 28.1, Protein 3.1

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