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Prep Time

Prep Time

20 min

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Total Time

20 min

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Calories per serving

20

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Servings

12

Ingredients (7)
  • 8 ounces fresh tomatillos
  • 2-3 red Fresno chilies*
  • 1 garlic clove, unpeeled
  • 1 pouch (8 oz.) frozen DOLE® Diced Pineapple and Mango
  • 2 green onions, cut in 2-inch pieces
  • 1/4 cup fresh cilantro, lightly packed
  • 1/2 tsp kosher salt
Directions
  1. 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.
  2. Add mango, pineapple, green onions, cilantro and salt.  Cover; blend just until chunky in texture.
  3. 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.
  4. Peel garlic.  Cut tomatillos in half. Cut off tops and remove seeds from chilies.  Place in food processor or blender container.