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Chipotle mango salsa



sweet and spicy combo

Salsa:


3 medium plum tomatoes-2 canned chipotle chiles in adobo-1/4 cup fresh lime juice-1 ripe mango

Preheat broiler or toaster oven.

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 (cut open and rinse under cold water). 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. Salsa may be made 1 day ahead and chilled.


added on 4/11/2012 by Meghan Blatz
 
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