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Salsa

Shanna's Mango Tomato Salsa

3 ripe mangoes -- diced
6 cloves garlic -- roasted
4 large ancho chiles -- roasted
8 tomatillos -- diced
8 plum tomatoes -- diced
1 large white onion -- diced
2 limes -- juice of
1 bunch fresh cilantro -- chopped
vinegar -- to taste

Roast the Ancho Chiles and the garlic in an oven. Remove the chiles 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 Chiles 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.

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- Will Durant