| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salsa, Sauces, Side dishes, Low-fat |
1 |
Servings |
INGREDIENTS
| 3 |
|
Mangos |
| 6 |
lg |
Garlic Cloves |
| 4 |
lg |
Ancho Chiles |
| 15 |
|
Tomatillos |
| 1 |
lg |
White Onions |
| 2 |
|
Limes |
| 1 |
bn |
Cilantro |
|
|
Vineger |
INSTRUCTIONS
Roast the Ancho Chilies and the garlic in an oven. Remove the chilies 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 Chilies 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.
Recipe by: aperrin1@cc.swarthmore.edu (Andy Perrin) Posted to MC-Recipe
Digest V1 #766 by Country Gourmet <oselands@countrygourmet.com> on Aug 30,
1997
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