Roasted Red Pepper-Mango Salsa

Source: Burning Desires, pg 10


2 large heavy sweet red peppers
1 large ripe tomato (~1/2 lb.)
1/3 cup finely chopped white onions
1 or 2 medium fresh jalapeno chiles, stemmed and coarsely chopped
2 tablespoons fresh lime juice
3/4 teaspoon salt
2 medium ripe mangoes (1.5 lb total), peeled, pitted and cut into 1/2-inch dice
1/3 cup finely chopped cilantro

Roast red peppers over flame or under broiler, turning often, until the peels are lightly and evenly charred. Transfer to paper bag and let steam until cool. Rub off burned peels, remove stems, ribs and seeds and finely chop the peppers. Halve the tomatoe crosswise and gently squeeze out and discard the seeds and liquid. Coarsely chop the tomato.

In a food processor or blender, combine half of the peppers, the tomatoes, onions, jalapenos, lime juice, and salt and process until fairly smooth. Transfer the salsa to a bowl and stir in the remaining red pepper, the diced mangoes and cilantro. Adjust seasoning.

Refrigerate for about 1 hour before using.

Makes 4.5 cups. (Appetizer)