Salsa Recipes

CHARRED TOMATO, CHIPOTLE,
AND MANGO SALSA

 2/3 pound plum tomatoes (about 3 medium)
1 to 2 canned chipotle chiles in adobo
1/4 cup fresh lime juice
1 tablespoon honey, or to taste
1 ripe mango


Preheat broiler.

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, seed chipotles. 
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, covered.