Cafe Terra Mango Salsa
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
2 ripe mangoes
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 poblano chile, seeded and diced
1 jalapeno chile, seeded and diced
1 bunch cilantro, leaves only, finely chopped
1/4 cup lime juice
salt and pepper to taste
Cut the mango flesh from the pits and remove the skin. Cut the flesh into small cubes and add the bell peppers, chiles and cilantro. Mix well, then add the lime juice and season to taste with salt and pepper. Use as a topping for seafood and poultry.
Yields 6 servings.
Recipe from Chile Pepper Magazine.