Roasted Poblano Peppers and Mango Salsa

by Robin Magaddino
(Bigfork, Montana, USA)

A roasted poblano peppers and mago salsa that is perfect with blackened or grilled salmon.

2 five-inch or more, poblano peppers
1-2 mangos chopped course
1 medium onion chopped fine or course to your taste
2 cloves garlic minced fine
2-3 medium tomatoes chopped
juice of 1 lime and one-half lemon
2 Tbl balsamic vinegar
2 Tbl olive oil
1 tsp oregano
1/2 tsp salt to taste
a hint of cayenne powder for more heat
Cilantro as desired

Blacken peppers over gas fire on your stove or BBQ or under broiler. Place in baggie to soften skin. When it is cool, peal off blackened skin, scrape out seeds and chop fine. Chop and combine other ingredients and chill.