Please consult the OU's guidelines for checking fruits and vegetables.

Mango-Tomatillo Salsa
This recipe is kosher for Passover.
Mango-Tomatillo Salsa Eileen Goltz | Pareve
3 hours 30 minutes
2 hours
30 minutes
6 to 8 servings

Ingredients
  • 3 ripe mangos
  • 6 large cloves garlic
  • 4 large ancho chiles (adjust to taste)*
  • 15 tomatillos*
  • 1 large sweet onion
  • Juice of 2 limes
  • 1 bunch fresh cilantro (or parsley)
  • Approx. 1 Tablespoon vinegar

Instructions
  1. Roast the Ancho Chilies and garlic in an oven. Remove the chilies when they are puffed out, and the garlic when it is soft and warm.
  2. Dice the mangoes, tomatillos, and onion. Mix them in a large bowl. Add a small amount of vinegar (about 1 Tablespoon) and the juice of the two limes.
  3. Puree or smash the cloves of roasted garlic and add them to the mixture. Crumble the Chilies into the mixture. If you like it hotter, leave the seeds in; if not, take them out.
  4. Wash and add the cilantro and any extra chili powder to taste.
  5. Mix the salsa until it’s well-combined.
  6. Refrigerate for a few hours before serving.
  • You can mix or substitute plum tomatoes for the tomatillos. I sometimes combine the two
  • You can substitute commercial chili powder for ancho chilies

Kashrut Instructions

FRESH HERBS:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.