If you’re following me on Instagram (username TheAlisonShow) you know that I’ve been super obsessed with making salsa lately. I’ve made quite a few batches now, and I recently brewed up a concoction that is just too good to keep to myself.
I was sick of gifting my salsa in trashy old pickle bottles, so I thought I’d whip up some labels to spruce them up. And because I love you all, I’m sharing them both with you!
The labels, as you can see, can be used for any salsa you choose to make. I’ve rated the heat levels with, “bold,” “sassy,” and “just plain naughty.”
If made as is, I rank this Roasted Mango Tomatillo Salsa as “sassy” but you can naughty things up a bit by adding more Jalapeno.
I printed them on adhesive Avery Shipping Labels that are 2″x4″. There are 10 on a page.
And now, for the salsa. You can check out my Roasted Tomato Tomatillo Salsa recipe too!
Roasted Mango and Tomatillo Salsa
10-15 Tomatillos, husked and washed
2-3 Small tomatoes
3-4 cups of sliced mango (I used about a third of the pre-sliced fresh mango from Costco)
1 head of garlic
2 Anaheim Peppers
1 Jalapeno pepper
1 to 2 large white onions
Making your salsa:
Roast your tomatoes, tomatillos, peppers and garlic (separated and still in their papers) on a baking sheet lined with foil. Move the rack in your oven a few inches away from the heat source, and roast on the highest setting until the peppers and tomtatillos are charred, 7-10 minutes.
I happen to have a gas stove, so I decided to char my peppers and tomatillos directly over the small flame. I just used a pair of long tongs and rotated the peppers and tomatillos so that all sides got a nice char. One minute or so for each side.
Remove the stems from your peppers, and remove the garlic from its peel.
In a food processor or blender blend the tomatillos, garlic, mango, and the juice of two limes. Then add your peppers. If you’re worried about spice, maybe add the peppers one at a time and taste. Once this is blended add tomatoes one at a time to taste. Then rough chop your onion and add it in chunks to taste. Then salt!
I love making salsa because it’s fun to just throw things in there and taste as you! So I suggest using this recipe as a starting point more than anything else.
Good luck and OLE!