*  Exported from  MasterCook  *
 
                           Mango-Tomatillo Salsa
 
 Recipe By     : rec.food.cooking - (c) 1993 Andy Perrin
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    ripe mangoes -- diced
    6      cloves        garlic -- roasted
    4      large         ancho chiles -- roasted
    7                    tomatillos -- diced
    8                    plum tomatoes -- diced
    1      large         white onion -- diced
    2                    limes -- juice of
    1      bunch         fresh cilantro -- chopped
                         vinegar -- to taste
 
 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>
 
 
 
 
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 garhow@hpubmaa.esr.hp.com or garhow@aol.com