Title: Mango-Tomatillo Salsa
Categories: Spice Mexican Salsa
Yield: 4 Servings

3		Ripe mangoes
6		Cloves garlic
4	lg	Ancho chiles
7		Tomatillos
8		Plum tomatoes
1	lg	White onion
2		Limes
1	bn	Fresh cilantro
		Vinegar

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. From: aperrin1@cc.swarthmore.edu (Andy Perrin)

From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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