2 (6 inch) Anaheim chiles
vegetable cooking spray
1 cup (1/2 inch thick) onion slices (about 1 medium onion)
2 cups (1/2 inch thick) mango wedges (about 2 medium mangos)
1/4 cup fresh lime juice
1/4 cup coarsely chopped fresh cilantro
2 tablespoons seeded, minced serrano chiles
2 tablespoons rice vinegar
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt

Directions:
Place Anaheim chiles on a baking sheet. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 minutes or until charred, turning once. Place in ice water until cool; peel and discard skins. Cut chiles in half lengthwise; discard seeds and membranes. Coarsely chop chiles; set aside.

Coat a large skillet with cooking spray, and place over medium high heat until hot. Place onion slices in single layer in skillet, and cook 5 minutes on each side. Remove onion slices, and set aside. Coat skillet with cooking spray; place mango wedges in a single layer in skillet, and cook 4 minutes.

Chop mango wedges. Combine Anaheim chile, onion, and mango in a bowl; stir in lime juice and remaining ingredients. Serve at room temperature or chilled with roasted game or grilled chicken, fish, or beef. Store salsa in an airtight container in the refrigerator.

Yield: 2 cups.

home      main index      category      recipe list