Roast the Ancho Chilies and the garlic in an oven. Remove the chilies when they are puffed out, and the garlic when it is soft and warm. Dice the mangoes, tomatillos, tomatoes, and onion and mix them in a large bowl. Add a small amount of vinegar (about 1 tablespoon) and the juice of the two limes. Puree or smash the cloves of roasted garlic and add them to the mixture. Crumble the Chilies into the mixture. If you like it hotter, leave the seeds in; if not, take them out. Wash and add the cilantro and any extra chili powder to taste. Mix the salsa until its well-combined. Put it in the refrigerator and let it sit a few hours before serving. Recipe by: email@example.com (Andy Perrin) Posted to MC-Recipe Digest V1 #766 by Country Gourmet
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|Serving Size: 1 Serving (1848g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 122 (12%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 0mg||0 %|
|Sodium 74.2mg||3 %|
|Potassium 4781.6mg||126 %|
|Total Carbohydrate 233.4g||69 %|
|Dietary Fiber 50.3g||201 %|
|Sugars, other 183.1g|
|Protein 22.2g||32 %|
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Calories per serving: 981
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