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Roasted Tomatillo Mango and Pineapple Salsa

A spicy salsa with tomatillo, mango and pineapple.

Total Time: 20 minutes

Servings: 24

Ingredients

1 lb fresh tomatillos

5 red Fresno chilies

3 garlic cloves unpeeled

1 cup DOLE Frozen Mango Chunks partially thawed

1 cup frozen DOLE Tropical Gold Pineapple Tidbits

3 green onions cut in 2-inch pieces

½ cup fresh cilantro lightly packed

1 tsp kosher salt

Remove husks from tomatillos and rinse under warm water. Place on broiler pan with chilies and garlic. Broil about 2 inches from the heat, turning once and broil until slightly charred, about 5 to 8 minutes.
Peel garlic. Cut tomatillos in half. Cut off tops and remove seeds from chilies. Place in food processor or blender container.
Add mango, pineapple, green onions, cilantro and salt. Cover; blend just until chunky in texture.
Serve as a dip with tortilla chips.

*Note: Three sweet mini red peppers and two red jalapeno peppers can be substituted for the Fresno chilies.