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  • Jefferson Adams
    Jefferson Adams

    Roasted Tomatillo Mango and Pineapple Salsa (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    A great salsa recipe is practically mandatory for a great summer. This recipe marries roasted tomatillo, mango, pineapple, onion and jalapeño for a salsa smash!

    Roasted Tomatillo Mango and Pineapple Salsa (Gluten-Free) - Image: CC--Charles Haynes
    Caption: Image: CC--Charles Haynes

    Celiac.com 06/05/2018 - It’s never a bad idea to have a great fresh salsa recipe on hand as summer approaches. This happy salsa blends roasted tomatillos, yellow mangos pineapple, and onion with fresh fruit and a dash of jalepeño for a tasty salsa treat.

    Ingredients: 

    • Two 8-ounce yellow Ataulfo mangoes, seeded, peeled and chopped—about 2 cups
    • 10-12 medium tomatillos (10 ounces total), husked, rinsed and finely chopped—about 1½-2 cups
    • 10-12 ounces fresh pineapple chunks, peeled, cored and chopped—about 2 cups (larger chunks okay for roasting, smaller for adding later)
    • ½ medium red onion, halved, diced small
    • 1 small or ½ large jalapeño or Serrano pepper, stemmed, seeded
    • Small handful cilantro
    • Juice of 2-3 fresh limes, more as needed
    • 1 teaspoon kosher salt, or more as needed



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    Note: Goes great with guacamole!

    Directions:
    In a cast iron skillet or pan, roast 8-10 tomatillos, pineapple chunks, jalapeño and 2 onion halves.

    Combine about 1 cup of mango, roasted tomatillos, roasted pineapple, 1 red onion half, pepper, cilantro, lime juice and salt in blender and purée until smooth.

    Pour into a large bowl, and add remaining chunks of fresh mango, pineapple, and tomatillo, along with the diced onion.

    Adjust flavor with additional ingredients or salt, as needed.

    Serve with tortilla chips and guacamole, as desired.


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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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  • Related Articles

    Scott Adams
    This recipe comes to us from "Carriefaith" in the Gluten-Free Forum.
    1-2 cups of water
    1 package of chicken cut up for a stir fry
    5 peaches, diced
    1 yellow pepper, diced
    1 red onion, diced
    2-3 cloves of garlic
    cilantro leaves to taste
    optional (1 Tablespoon fresh lime juice)
    pepper to taste
    Cook chicken, garlic, and ½ of the red onion in the water until the chicken is done. I like to let the meat sit in the juices for a while. Place all other ingredients including the other ½ of the red onion in a bowl. Mix cooked ingredients with uncooked ingredients. Serve.


    Jefferson Adams
    This salsa works well to highlight a variety of seafood. It goes great with cod, swordfish, and tuna steaks, and can also goes well with tilapia, trout, or just about any mild-tasting fish. I always try to take advantage of finding great mangoes during their off-season. When I do,  I often make extra salsa. Fresh salsa won’t keep for much more than a day, but it rarely lasts that long in my kitchen.
    This dish bursts with the flavors of summer anytime of the year. Refreshing and easy to prepare, a splash of this simple salsa is all you need to compliment a great piece of fish. However, go easy, and don't overdo it, or the fish can get lost.
    Ingredients:
    4 halibut fillets, about 6 ounces each
    1 mango, peeled and chopped
    1 cup cherry tomatoes, chopped
    1 small jalapeño, seeded and diced
    ½ teaspoon lemon zest
    Juice from half a lemon
    2 tablespoons chopped cilantro
    1 teaspoon coriander
    1½ teaspoon salt, plus more to taste
    1½ teaspoon pepper, plus more to taste
    Vegetable oil, for brushing
    Preparation:
    In a medium bowl, combine mango, tomatoes, jalapeño, cilantro, and lemon zest. Drizzle with lemon juice and mix to combine. Season with salt and pepper if desired. Cover and chill while fish is prepared.
    Preheat broiler and pat dry halibut. Stir together 1½ teaspoon each salt and pepper with coriander in a small bowl. Sprinkle fish on all sides with seasoning. Arrange halibut on a greased broiler pan and cook for 3-4 minutes per side, until the center is opaque.
    Top fillets with salsa and serve any remaining salsa on the side.



    Jefferson Adams
    This easy-to-make recipe combines tomatoes, black beans, corn and spices to deliver a sure to please salsa that makes a welcome addition to any game day potluck or friendly gathering.
    Ingredients:
    2 cans (14-1/2 ounces each) diced tomatoes 2 large tomatoes, chopped 1 cups frozen corn, thawed 1 can (15 ounces) black beans, rinsed and drained 1 medium sweet onion, finely chopped ¼ cup lime juice ¼ cup fresh cilantro, minced 2 tablespoons cider vinegar 2 tablespoons gluten-free hot pepper sauce 1 garlic clove, minced 2 teaspoons ground cumin 2 teaspoons coriander seeds, crushed 1 teaspoon kosher salt 1 teaspoon coarsely ground pepper 1-2 jalapeño peppers, diced. optional Directions:
    Place an undrained can of tomatoes in a large bowl; drain the remaining can and add to the bowl.
    Stir in the chopped fresh tomatoes, corn, beans, onion, lime juice, cilantro, vinegar, pepper sauce, garlic and seasonings. Stir in jalapeño, as desired.
    Cover and refrigerate until serving. Serve with tortilla chips.


    Jefferson Adams
    Celiac.com 08/02/2016 - Fresh salsa may be king of summer snacking, but roasted salsa is definitely the queen. After the sun goes down, this roasted salsa will be sure to have hungry snackers smiling.
    Ingredients:
    4 vine-ripened tomatoes, quartered 2 ripe tomatillos 1 large yellow onion, cut into wedges 6 garlic cloves, peeled 1-3 Serrano chili peppers, stemmed, de-seeded (use less for milder salsa) 2 teaspoons salt 1 teaspoon cumin ¼ cup cilantro leaves ¼ cup vegetable oil 1 tablespoon fresh lime juice, from one lime, plus more if needed Directions:
    Lightly oil a large cast iron skillet, and heat to medium high.
    Place the tomatoes, tomatillos, onions, garlic, and Serrano chile peppers in the pan and heat, turning until they are softened and charred, about 10 minutes or so. You can also do this under the broiler.
    Transfer the softened and charred vegetables and pan juices to a food processor.
    Add one Serrano pepper here, and add others as desired after tasting.
    Add the salt and cumin and pulse until just slightly chunky.
    Add the cilantro and fresh lime juice, and pulse until the cilantro is well-chopped.
    Adjust seasoning with salt and more lime juice, as desired.
    Serve warm or at room temperature.


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