dawn_mo
Well-known member
I took these to a party last night and everyone loved them. I knew they were serving fish tacos with all the trimmings so these complimented the dinner very well.
I halved this recipe and added 1/2 package of thawed petite white corn. I didn't halve the amount of cilantro. I used about 2/3 lb frozen mango instead of 1 fresh.
Black Bean and Mango Dip Recipe #18258
Mille® ™/Recipezaar
1 red onion, chopped
1 red pepper, chopped
1 orange or yellow pepper, chopped
1 jalapeno pepper, minced
4 cloves garlic, crushed
2 limes, juice only
1 bunch fresh cilantro, chopped
2 (15 ounce) cans black beans, drained (unsalted or low sodium, if possible)
1 mango, chopped
Feel free to adjust jalapeno and garlic according to your taste.
Combine all ingredients.
Refrigerate for at least an hour to allow flavours to blend.
Serve with tortilla chips or tostado as an appetizer, or as an additional salad with grilled meat, or use it to fill a pita for an easy lunch.
I subbed a jalapeno for the habenero, used two chipotle chiles, and roasted the tomatillos (I didn't quarter them). I used 1 bunch cilantro leaves, and 4 garlic cloves.
Smoky, Spicy Tomatillo Salsa Verde Recipe #97531
Rita L/Recipezaar
1 lb tomatillos, cut into quarters
1 habanero pepper, seeds and all
1 onion, rough chopped
3 cloves garlic
1-2 chipotle chile in adobo
1 lime, juice of
1 cup fresh cilantro or fresh parsley or fresh basil (I used all three)
salt and pepper
Put all ingredients into a blender.
Process till pureed.
This is one that I came up with that turned out really good.
* Exported from MasterCook *
Verde Tomatillo Salsa
Recipe By : Dawn
Serving Size : 2 pints Preparation Time :0:00
Categories : Dawn's Recipe Salsas
Amount Measure Ingredient -- Preparation Method
1 pound tomatillos -- husked and washed5 Anaheim chili peppers -- roasted and peeled
1 bunch cilantro -- chopped
1/2 large white onion -- chopped
4 cloves garlic
1 lime, (the juice only)
1 teaspoon salt, or more to taste
1/2 teaspoon black pepper
Place Anaheim chiles on a very hot grill pan (or however you want to roast them) and grill them until they are blackened and blistered. Place in a bag to let cool. Husk and wash tomatillos and roast them on the grill pan. Place them in a large deep bowl. In the same bowl, add onions, garlic, and cilantro, and puree with a stick blender, or puree in a food processor or blender. Pour into an airtight container and refrigerate until flavors are blended.
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Mango Tomatillo Salsa
This one, I used the 1/2 of the Chipotle Tomatillo, 1/2 of the Verde Tomatillo Salsa, and the remaining 1/3 lb mango. Chopped the mango and added the three together. You could add mango to any of the two salsa recipes above and they would be good.
I halved this recipe and added 1/2 package of thawed petite white corn. I didn't halve the amount of cilantro. I used about 2/3 lb frozen mango instead of 1 fresh.
Black Bean and Mango Dip Recipe #18258
Mille® ™/Recipezaar
1 red onion, chopped
1 red pepper, chopped
1 orange or yellow pepper, chopped
1 jalapeno pepper, minced
4 cloves garlic, crushed
2 limes, juice only
1 bunch fresh cilantro, chopped
2 (15 ounce) cans black beans, drained (unsalted or low sodium, if possible)
1 mango, chopped
Feel free to adjust jalapeno and garlic according to your taste.
Combine all ingredients.
Refrigerate for at least an hour to allow flavours to blend.
Serve with tortilla chips or tostado as an appetizer, or as an additional salad with grilled meat, or use it to fill a pita for an easy lunch.
I subbed a jalapeno for the habenero, used two chipotle chiles, and roasted the tomatillos (I didn't quarter them). I used 1 bunch cilantro leaves, and 4 garlic cloves.
Smoky, Spicy Tomatillo Salsa Verde Recipe #97531
Rita L/Recipezaar
1 lb tomatillos, cut into quarters
1 habanero pepper, seeds and all
1 onion, rough chopped
3 cloves garlic
1-2 chipotle chile in adobo
1 lime, juice of
1 cup fresh cilantro or fresh parsley or fresh basil (I used all three)
salt and pepper
Put all ingredients into a blender.
Process till pureed.
This is one that I came up with that turned out really good.
* Exported from MasterCook *
Verde Tomatillo Salsa
Recipe By : Dawn
Serving Size : 2 pints Preparation Time :0:00
Categories : Dawn's Recipe Salsas
Amount Measure Ingredient -- Preparation Method
1 pound tomatillos -- husked and washed5 Anaheim chili peppers -- roasted and peeled
1 bunch cilantro -- chopped
1/2 large white onion -- chopped
4 cloves garlic
1 lime, (the juice only)
1 teaspoon salt, or more to taste
1/2 teaspoon black pepper
Place Anaheim chiles on a very hot grill pan (or however you want to roast them) and grill them until they are blackened and blistered. Place in a bag to let cool. Husk and wash tomatillos and roast them on the grill pan. Place them in a large deep bowl. In the same bowl, add onions, garlic, and cilantro, and puree with a stick blender, or puree in a food processor or blender. Pour into an airtight container and refrigerate until flavors are blended.
- - - - - - - - - - - - - - - - - -
Mango Tomatillo Salsa
This one, I used the 1/2 of the Chipotle Tomatillo, 1/2 of the Verde Tomatillo Salsa, and the remaining 1/3 lb mango. Chopped the mango and added the three together. You could add mango to any of the two salsa recipes above and they would be good.