© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Gourmet, July 1998
Servings: about 1½ cups
Halibut steaks and pork tenderloin are two of our favorits with this fiery side.
⅔ pound plum tomatoes, about 3 medium
1 to 2 canned chipolte chiles in adobo
¼ cup fresh lime juice
1 tablespoon honey, or to taste
1 ripe mango
Quarter tomatoes and transfer to a shallow baking pan. Broil tomatoes 4 to 5 inches from heat until slightly charred, about 15 minutes. Wearing rubber gloves, see chipoltes. In a blender or food processor purée tomatoes, chipoltes, lime juice, and honey until smooth.
Peel mango and finely chop. In a bowl stri together tomato mixture and mango and season with salt. Salsa may be made 1 day ahead and chilled, covered.