Name: Tropical Tomatillo Salsa
Cook time: 5 min
Total time: 5 min
Ingredients: ½ lb tomatillos, husks removed, washed and cored; 1 jalapeño pepper, stem and seeds removed; 1 red bell pepper, stem and seeds removed; 3 large cloves garlic, peeled; 1 large, mango, diced, about 1 cup; 1 cup diced pineapple; 3 tbsp fresh lime juice; ½ tsp salt; ¼ tsp ground cumin; ⅛ teaspoon cayenne pepper, optional; Chopped fresh cilantro, to garnish

Summer is all about the salsa! Elevate yours this summer with Chef Linda's bright and flavorful tropical tomatillo salsa.

½ lb tomatillos, husks removed, washed and cored

1 jalapeño pepper, stem and seeds removed

1 red bell pepper, stem and seeds removed

3 large cloves garlic, peeled

1 large, mango, diced, about 1 cup

1 cup diced pineapplefresh or frozen

3 tbsp fresh lime juice

½ tsp salt

¼ tsp ground cumin

⅛ teaspoon cayenne pepper, optional

Chopped fresh cilantro, to garnish

Line a baking tray with parchment paper. Place tomatillos, jalapeño, bell pepper, and garlic on the baking tray. Turn oven broiler on “high” setting. Place the tray in the oven and broil until skins of the vegetables begin to blacken and char, about 5 minutes. Charring the vegetables will give a nice smokey flavor. Remove the tray from the oven and set aside to cool slightly. Peel off any large charred skin that is flaky. Alternatively, you can place vegetables on a hot grill.

Place the vegetables in the bowl of a food processor. Add remaining ingredients and pulse to combine. Don’t purée completely as the color and texture add visual appeal to the salsa. Taste and adjust seasonings. Serve immediately or chill before serving.