Mango Salsa
Recipe by: Cooking Light, Nov/Dec 1994
Yield: 2 cups (serving size: 1/4 cup)

1 large tomato (1/2 pound)
1 small green bell pepper (1/4 pound)
1 cup diced peeled mango
1/4 cup diced red onion
2 1/2 tbsp finely chopped fresh cilantro
2 tbsp sliced green onions
2 1/2 tsp finely chopped serrano or jalapeno pepper
1/4 tsp ground cumin
1 clove garlic; minced

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.