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. Peel garlic.  Cut tomatillos in half.  Cut off tops and remove seeds from chilies.  Place in food processor or blender container.
3. Add mango, pineapple, green onions, cilantro and salt.  Cover; blend just until chunky in texture.
   
4. 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.