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Charred Tomato, Chiptole, and Mango Salsa
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    Charred Tomato, Chiptole, and Mango Salsa

  • 2/3 pound pcarlos m navarrolum tomatoes (about 3 medium)
  • 1 to 2 canned chipotle chiles in adobo
  • 1/4 cup fresh lime juice
  • 1 tablespoon honey, or to taste
  • 1 ripe mango
  • Preheat broiler. Quarter tomatoes and transfer to a shallow baking pan. Broil tomatoes 4 to 5 inches from heat until slightly charred, about 15 minutes. Seed chipotles. In a blender or food processor puree tomatoes, chipotles, lime juice, and honey until smooth.
    Peel mango and finely chop. In a bowl stir together tomato mixture and mango and season with salt. can be made one day ahead.
    Makes about 1 1/2cups.
    (another note: I am thinking I might peel off the charred tomato skin before whizzing up the maters)

    From: Gourmet Magazine
    Posted By: Suzanne
    Post Date: Fri, 17 Jul 1998

    *BACK TO FRUIT SALSA*







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