| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Fixed |
4 |
Servings |
INGREDIENTS
| 3 |
|
Ripe mangoes, diced |
| 6 |
|
Cloves garlic, roasted |
| 4 |
|
Ancho chiles, roasted |
| 7 |
|
Tomatillos, diced |
| 8 |
|
Plum tomatoes, diced |
| 1 |
|
White onion, diced |
| 2 |
|
Limes, juice of |
| 1 |
|
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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