Preparation:
Simply chop the chiles (remove the seeds), along with the mango, onion, and
bell peppers, and combine. Add the lime and orange juice and mix well. Chill
for at least one hour before serving. This salsa goes particularly well with
grilled fish, chicken, or pork.
The key to this simple side dish is finding fresh rocotillo chile peppers.
In
appearance, the rocotillo resembles a slightly smaller version of the
incendiary habanero, the world's hottest pepper. The rocotillo has much the
same fruity, mustardy flavor of the habanero, but almost none of the heat,
making it an excellent chile for milder salsas and chutneys. Your best bet
for
finding fresh rocotillos is probably your local Latin marke |
