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Tomatillo Mango Salsa Recipe

Yield:

2 cups

Ingredients:

3 cloves garlic2 tablespoons cilantro1 jalepeno pepper, seeded1/2 medium onion6 tomatillos1 ripe mangosalt to taste

Instructions:

Place all ingredients except mango and salt in a foodprocessor. Process until finely chopped. Peel and cut themango into small pieces, add to the mixture. Add salt totaste. Keep refrigerated.

Notes:

At Alma de Sedona Inn we've created a wonderful recipe for the delicious mangos. Our guests rave about this salsa thatwe serve in the afternoons by the pool. It's light andrefreshing and tastes great with chips, pork or chickendishes, and we love it wi

Salsa Recipe Recipe

Ingredients:

Chop together in food processor until well blended:4 cans regular tomatoes1 large onion1 small can jalapenos1 can green chilies (large)1 tsp garlic powder 1/2 tsp salt and pepper juice of 4 lime1 1/2 tsp cilantro1 tsp chili powder

Instructions:

Put in jars in fridge.

Cinnamon Rolls Recipe

Ingredients:

1 can texas style biscuits3/4 cup brown sugar 1 Tbls cinnamonDots of butter

Instructions:

Break each biscuit in two and roll slightly until rounded. Tossin brown sugar cinnamon mixture. Place coated biscuits ingreased pan. Top with remaining sugar mixture. Dot withbutter. Bake at 350 for 25 minutes.

Tomatillo Salsa Recipe

Yield:

1 servings

Ingredients:

1 pound tomatillos1 tsp salt1 tsp garlic -- minced4 whole jalapenos -- seeded

Instructions:

Blend all until no chunks are left. About 30 seconds. Store inthe refrigerator at least one hour. Drain and use over theblack bean-goat cheese mix or use as you would any salsa.NOTES : Taste the peppers for heat and add more to taste.

Homemade Salsa Recipe

Ingredients:

6-9 jalapeno peppers1 clove garlic1 small yellow onion, chopped1 32 oz. Can plum tomatoes1 bunch cilantro3 limes

Instructions:

Cook the jalapenos on high in a small microwave bowl withwater to cover 1/2 way for 1 1/2 minutes. Let stand for approximately 2 minutes. Wearing rubber gloves remove thestems and seeds of the jalapenos.In the food processor with the blade running drop the peeledgarlic. Once it is finely minced, add the jalapenos and their cooking liquid and chop finely, but do not puree. Add thechopped onion and the canned tomatoes and pulse twice.Wash and dry the cilantro and add the leaves together withthe juice of three limes to the salsa in the food processor.Pulse two times to mix.The salsa should be chunky with definite red and greencolors. It will save in the refrigerator for up to one week.In as much as jalapenos differ in size and intensity of flavor, Iwill frequently remove the chopped jalapeno mixture from theprocessor and add it back in little by little after mixing theonion and tomatoes, just to make sure that the salsa won'ttake our heads off. The finished product will be hot wheneaten with chips but quite mild when cooked.