Green Mango and Papaya Salsa with Baked Taro Chips

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

Salsa:
1 1/2 cups Diced Fresh Green Mango (1 medium-sized mango)
1 1/2 cups Diced Fresh Papaya (1 Hawaiian papaya)
1 cup Diced Green Tomato (1 medium-sized heirloom)
1/2 cup Diced Cherry Tomato (about 6 cherry tomatoes)
1/2 Small Yellow Onion, diced
2 Garlic Cloves, finely minced
1 Serrano Pepper, seeded & finely minced
1/2 tsp Finely Ground Red Hawaiian Sea Salt
1/4 tsp Ground Black Pepper
Juice of 1 Lime
Freshly Chopped Cilantro

Chips:
2 1/2 lbs Fresh Taro Root
Vegetable or Canola Oil, for brushing
Finely Ground Red Hawaiian Sea Salt

Instructions:

Preheat oven to 400 degrees. Position racks so that they divide the oven into thirds.

In a large mixing bowl, combine the mango, papaya, tomatoes, onion, garlic, and pepper. Season with the sea salt, ground pepper, lime juice, and chopped cilantro. Toss lightly to coat all of the ingredients and to combine evenly. Cover and refrigerate until ready to serve.

To prepare the chips, peel the taro root first. Then, slice thinly using a vegetable peeler, mandolin, or slicing blade for your food processor. Lightly brush 2 large baking sheets with oil, and lay out pieces of taro in one even layer on each sheet. (No overlapping!) Lightly brush the tops, and season with sea salt.

Next, bake the taro chips at 400 degrees for 8-10 minutes, rotating the pans halfway through. After removing the pans from the oven, allow the chips to cool for 1-2 minutes on the pan. Transfer the crispy chips to a serving platter or bowl. Repeat this step, baking in batches, until all of the taro root is used. Serve the taro chips with the fresh mango salsa! Enjoy!

From mangoesandpalmtrees.com