This recipe is from Cooking Light, Nov/Dec 1994
Mango Salsa
1 large tomato (1/2 pound)
1 small green pepper (1/4 pound)
1 cup diced peeled mango
1/4 cup diced red onion
2 1/2 T finely chopped fresh cilantro
2 T sliced green onions
2 1/2 tsps. finely chopped serrano or jalapeno pepper
1/4 tsp ground cumin
1 clove garlic minced
Cut the tomato in half crosswise; remove the seeds and strain, reserving 2 T
of juice. Dice tomato; then combine reserved juice and tomato in bowl, and
set aside.
Cut bell pepper in half lengthwise, and discard seeds and membranes of 1
half; reserve remaining half for another use.
Place bell pepper half, skin side up, on foil-lined baking sheet, and flatten
pepper with palm of hand. Broil 3 inches from heat for 10 minutes or until
blackened and charred.
Place in zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes.
Peel and discard skin; dice bell pepper.
Add bell pepper, mango, and the next 6 ingredients to tomato mixture, and
stir well. Cover and chill.
Mary
MSaviola@xxxxxxx
------------------------------