Charred Tomato, Chipotle, and Mango Salsa Recipe

  • 2/3 pound plum tomatoes (about 3 medium)
  • 1 to 2 canned chipotle chiles in adobo
  • 1/4 cup fresh lime juice
  • 1 tablespoon honey, or to taste
  • 1 ripe mango
  1. Preheat broiler.
  2. Quarter tomatoes and transfer to a shallow baking pan. Broil tomatoes 4 to 5 inches from heat until slightly charred, about 15 minutes. Wearing rubber gloves, seed chipotles. In a blender or food processor puree tomatoes, chipotles, lime juice, and honey until smooth.
  3. Peel mango and finely chop. In a bowl stir together tomato mixture and mango and season with salt. Salsa may be made 1 day ahead and chilled, covered.