Jorge Fitz and Beto Estua
Created at Casa Jacaranda in Mexico City, this salsa recipe is steeped in authenticity but is simple to replicate in any foodservice operation. It’s composed of just five readily available ingredients that create a complex blend of sweet, hot and acidic flavors. Charring the tomatillos intensifies their flavor and adds color contrast.
12 med. ripe tomatillos
1 mango, sliced in cubes
2/3 medium white onion, cut in 1-inch rings
1/2 cup chipotles in adobo, drain and reserve adobo sauce
1 tsp. sea salt
1. Remove paper-like husk from tomatillos. Wipe them if necessary with moist kitchen towel and put whole on very hot griddle or comal. Turn occasionally.
2. Put onion slices on griddle, turn and allow to char on both sides.
3. Once tomatillos are evenly browned, take half off griddle and place on tray to cool. Do not overcook to retain form. Allow other half of tomatillos to completely char.
4. Remove any dark or burnt spots from tomatillos that came off griddle first then cut in thin wedges or slices.
5. When second batch of tomatillos on griddle start bubbling, take them off. Remove any burnt or dark skin then place in molcajete. Using pestle, grind them to chunky but homogeneous sauce.
6. Cut mango cheeks off mango, mark squares with knife in each cheek and proceed to scoop mango cubes out of skin using kitchen spoon. Add mango to molcajete and set aside. Remove charred onion from griddle, cut and discard any dark char then slice onions thinly. Add to molcajete.
7. Chop chipotles or leave them whole and add to molcajete. Add some adobo sauce from chipotles. Add sliced tomatillos and sea salt; mix to combine. Serve or cover and refrigerate for later use.
Photo courtesy of the National Mango Board