Instructions: Heat the olive oil in a skillet until hot. Add the shallot. Cook for 2 minutes or until softened, stirring frequently. Process the tomatillos and mango in a food processor until finely chopped. Ad the shallot, Serrano chiles, cilantro, and lime juice. Process until mixed. Use immediately, or store, covered, for up to one day in the refrigerator.

Serrano Chiles

Note: After seeding and deveining, soak in ice water (to cover) with a little salt. This will help "un"-hot the chiles.

Tomatillo

Note: The more yellow the tomatillo the better. Remove the husk, and wash off the stickiness under lukewarm water.

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