Fresh Mango Salsa
Pasilla chiles are one of the mildest, often stuffed and used to make chile rellenos. In fact, they may be too mild for those fiery hot sauce lovers among us. Let them douse their own food with jalapenos. This sauce is designed to accentuate the dish and complement the fruit. Feel free to substitute peaches if they are more readily available. To remove the skin, simply dip in boiling water for about a minute then place in a bowl of water and ice cubes. The skin should slip right off.
1 pasilla chile
1 whole mango, peeled, flesh cut from the seed and diced
1/2 cup jicama, peeled and diced
3 tablespoons lime juice
2 tablespoons mint or cilantro, minced
pinch of salt
Roast the pasilla chile directly on a flame until it is blackened on all sides. Place in a small bag or a covered bowl– the heat will help wilt the skin. When cooled, carefully peel the skin off and cut the pepper in half, removing the stem and seeds. Dice very fine.
While the chile is roasting and cooling, combine the mango and jicama in a small bowl. Add the diced chile, the lime juice, cilantro or mint and salt. Serve immediately or store, covered and refrigerated, for up to two days.