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Mango Salsa RecipeIngredients:2 ripe mangoes, diced 2 fresh red Fresno chiles, roasted, stemmed and seeded ½ white onion, chopped ½ cup fresh cilantro, chopped grated zest and juice from 1 lime Directions: -Roast chiles over an open flame of a gas burner until the skins blister and darken, being careful not to let the flesh burn. -Place the roasted chiles in a zip lock freezer bag for 20 minutes to steam. -In the meantime, put one of the mangoes on a cutting board and cut off a thick slice as close to the flat side of the pit as possible. Repeat on the other side. -Score the flesh on each slice in a ½ inch tic-tac-toe pattern being careful not to cut through the skin. Repeat with the other mango. -Turn the mango halves inside out so the mango flesh stands out away from the skin. Carefully slice the diced mango off the skin into a bowl. Cut off the reaming flesh from the pit, dice it and add to the mixing bowl. -Remove chiles from the bag. Carefully peel off the skins, cut off the stems, then slit the chiles and scrape out the seeds. -Chop the white onion and cilantro. Add them to the diced mango. Chop the chile flesh finely and add it to the mixture in the bowl; together with the lime zest and juice. -Stir well to mix, cover and chill for at least 1 hour before serving. You can make this mango salsa recipe ahead of time as it will keep for 2 to 3 days in the refrigerator. Thanks to Steve Melton for this great recipe. Be sure to visit his website.
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