| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Fixed |
4 |
Servings |
INGREDIENTS
| 3 |
|
Ripe mangoes; diced |
| 6 |
|
Cloves garlic; roasted |
| 4 |
lg |
Ancho chiles; roasted |
| 7 |
|
Tomatillos; diced |
| 8 |
|
Plum tomatoes; diced |
| 1 |
lg |
White onion; diced |
| 2 |
|
Limes; juice of |
| 1 |
bn |
Fresh cilantro; chopped |
|
|
Vinegar; to taste |
INSTRUCTIONS
Roast the Ancho Chiles and the garlic in an oven. Remove the chiles when
they are puffed out, and the garlic when it is soft and warm. Dice the
mangoes, tomatillos, tomatoes, and onion and mix them in a large bowl. Add
a small amount of vinegar (about 1 tablespoon) and the juice of the two
limes. Puree or smash the cloves of roasted garlic and add them to the
mixture. Crumble the Chiles into the mixture. If you like it hotter, leave
the seeds in; if not, take them out. Wash and add the cilantro and any
extra chili powder to taste. Mix the salsa until it's well-combined. Put it
in the refrigerator and let it sit a few hours before serving.
Busted by Christopher E. Eaves <cea260@airmail.net>
NOTES : Mastercook formatted by Garry Howard, Cambridge, MA
garhow@hpubmaa.esr.hp.com or garhow@aol.com
Recipe by: rec.food.cooking - (c) 1993 Andy Perrin
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 16, 1998
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