Preparation:
Cut the tomato in half crosswise; remove the seeds and strain, reserving 2 tablespoons of juice. Dice the tomato; then combine reserved juice and tomato in a bowl, and set aside.
Cut bell pepper in half lengthwise, and discard seeds and membranes of 1 half; reserve remaining half for another use.
Place bell pepper half, skin side up, on a foil-lined baking sheet, and flatten pepper with palm of hand. Broil 3 inches from heat for 10 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes. Peel and discard skin; dice bell pepper.
Add bell pepper, mango, and the next 6 ingredients to tomato mixture, and stir well. Cover and chill. |
