50+ Friends Club Cookbook -- SAUCES --Mango Salsa

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Mango Salsa

From the Kitchen of: Pepper
Source: Pam Carlson

1	large	tomato -- (1/2 pound)
1	small	green bell pepper -- (1/4 pound)
1	cup	peeled mango, diced
1/4	cup	red onion, diced
2 1/2	tablespoons	fresh cilantro, finely chopped
2	tablespoons	green onions, sliced
2 1/2	teaspoons	serrano or jalapeño pepper, finely chopped
1/4	teaspoon	ground cumin
1	clove	garlic, minced

Cut the tomato in half crosswise; remove the seeds and strain, reserving 2 tablespoons of juice. Dice the tomato; then combine reserved juice and tomato in a bowl, and set aside.
Cut bell pepper in half lengthwise, and discard seeds and membranes of 1 half; reserve remaining half for another use. Place bell pepper half, skin side up, on a foil-lined baking sheet, and flatten pepper with palm of hand. Broil 3 inches from heat for 10 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes. Peel and discard skin; dice bell pepper.
Add bell pepper, mango, and the next 6 ingredients to tomato mixture, and stir well. Cover and chill.
Yield: 2 cups (serving size: 1/4 cup). (Serves 8)