3 medium mangos
6 large garlic Cloves
4 large ancho
15 tomatillos
1 large white Onions
2 limes
1 bunch cilantro
Roast the ancho
Chilies and the garlic in an oven.
Remove the chilies
when they are puffed out, and
the garlic when it is soft and warm.
Dice the mangoes, tomatillos,
tomatoes, and onion and mix them in a
large
bowl. Add a small amount of vinegar
(about 1 tablespoon) and the
juice
of the two limes.
Puree or smash the cloves of roasted
garlic and add them to the mixture.
Crumble the Chilies into the mixture. If you like it hotter, leave the
seeds
in; if not, take them out.
Wash and add the cilantro and any extra
chili powder to taste.
Mix the salsa until it's
well-combined. Put it in the
refrigerator and
let it sit a few hours before
serving.
Source: Andy Perrin <aperrin1@cc.swarthmore.edu>