3 ripe mangos
6 large cloves garlic
4 large ancho chilies (adjust to taste; you can use commercial chili powder)
15 tomatillos (you can mix or substitute plum tomatoes I sometimes combine the two)
1 large sweet onion
1 bunch fresh cilantro (or parsley)
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 it’s well-combined. Put it in the refrigerator and let it sit a few hours before serving. Serves 6 to 8.