Ancho and Roasted Mango Salsas

Tacos are pretty straightforward, but when you have a delicious homemade salsa to add, it makes a world of difference. Here are recipes for two different types of salsa I made using the cherry tomatoes and onion from this week’s CSA box.

Ancho Salsa
2 handfuls of cherry tomatoes
1/4 onion
1 jalapeno
1 tbsp cilantro
1 lime, juiced
1 clove garlic
1 dried ancho chile
Dash of salt

What you need to do
1. Roast the veggies and garlic in a 350 degree oven for 30 minutes
2. While the veggies are roasting, soak the ancho chile in hot water so it softens
3. Place all the ingredients in a blender and blend until it reaches your preferred smoothness.

Mango Salsa
1 mango
1/4 onion
1 jalapeno
1 tbsp cilantro
1 red bell pepper
1 lime, juiced
Dash of salt

What you need to do
1. Roast the onion, red bell pepper and jalapeno in a 350 degree oven for 30 minutes
2. Finely chop the mango and set it aside
3. Place the roasted veggies, cilantro, salt and lime juice in a blender and blend until it reaches a salsa-like consistency.
4. Here, you can either add the mango as is or put it into the blender and lightly pulse the ingredients together to make a chunky salsa. It’s up to you.

Tips
• I roasted the mango and discovered this step is entirely unnecessary, though it does make for a more sauce-like salsa. In my opinion, mango salsa is better chunky and roasting the mango took away from the mango flavor, slightly.
• A whole jalapeno, seeds and all, is spicy — even roasted. If you like a more mild salsa, use 1/2 a jalapeno and/or remove the seeds.

 

 

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