2 Fresh red fresno chillies
2 Ripe mangoes
1/2 White onion
1 bn Fresh cilantro
1 Lime; juice and grated zest
-of
To peel the chillies spear them on a long-handled metal skewer and
roast them over the flame of a gas burner until the skins blister and
darken. Do not let the flesh burn. Alternatively, dry fry them in a
griddle pan until the skins are torched.
Place the roasted chillies in a strong plastic bag and tie the top to
keep the steam in. Set aside for 20 minutes.
Meanwhile, put one of the mangoes on a board and cut off a thick slice
close to the flat side of the stone. Turn the mango round and repeat
on the other side. Score the flash on each thick slide with
criss-cross lines at 1 cm / 1/2" intervals, taking care not to cut
through the skin. Repeat with the second mango.
Fold the mango halves inside out so that the mango flesh stands proud
of the skin, in neat dice. Carefully slice these off the skin and
into a bowl. Cut off the flesh adhering to each stone, dice it and
add it to the bowl.
Remove the roasted chillies from the bag and carefully peel off the
skins. Cut off the stalks, then slit the chillies and scrape out the
seeds.
Chop the white onion and the coriander finely and add them to the
diced mango. Chop the chilli flesh finely and add it to the mixture
in the bowl, together with the lime rind and juice. Stir well to mix,
cover and chill for at least 1 hour before serving. The salsa will
keep for 2 to 3 days in the fridge.
Recipe by The Food and Cooking of Mexico by Jane Milton, 2011
