AGUACHILE CON MANGO RECIPES

Steps:

• Prepare a grill for medium-high heat. Combine tomatillos and chiles on a rimmed baking sheet. Drizzle with a bit of oil, season with salt, and toss to coat. Grill, turning occasionally, until lightly browned all over, 8–10 minutes for tomatillos and about 4 minutes for chiles. Return to baking sheet; let cool.
• Purée tomatillos and 2 chile halves in a blender until smooth. Add lime juice; taste and season with salt. Set remaining chiles aside for serving.
• Do Ahead: Aguachile can be made 2 days ahead. Cover and chill. Bring to room temperature and stir in a splash of water to loosen before using.
• Arrange mangoes, onion, tomatoes, and hearts of palm on a platter. Drizzle aguachile over and top with cilantro and reserved chiles.

Steps:

• Place tomatoes, garlic, and habanero, cut-side down, on a foil-lined baking sheet. Broil 20 minutes or until skins are blistered. Cool and remove skins.
• Combine shrimp, mango, jicama, cilantro, and red onion in a medium bowl.
• Place tomatoes, garlic, and habanero in a blender, and process until smooth. Add tomato mixture to shrimp mixture; stir to combine. Stir in olive oil. Salt to taste, cover, and chill at least 30 minutes before serving. Top with avocado slices, and serve with tortilla chips.