Cover the chiles with water in a saucepan. Place on the stove, add the onions and simmer until the chiles are softened. Add the mango and the raisins, raise the heat, and just before it begins to boil, remove from the heat. Place the chile mixture in a blender, add the tumeric, and puree. As it is blending, pop the top and squeeze the lime juice into the salsa, being careful not to breathe the fumes. Heat Scale: Hot From: Chile Pepper Magazine, February, 1994 Typed by Syd Bigger. Recipes sent to me from Bill, wight@odc.net