This salsa provides a delicious condiment for grilled fish.
Makes 2 1/2 cups
1 c. chopped mango juice of six limes
1 c. chopped jicama
1 whole poblano chili
2 T. chopped cilantro
1/8 tsp. salt
Mix mango and jicama with lime juice. Set aside. In a very hot iron skillet, char poblano on all sides. Place the poblano in a plastic bag and let steam for 10 minutes. When cool, rub the charred skin off, remove seeds and membrane, and chop. Mix with mango and jicama mixture; add cilantro and salt. Allow to stand for about three hours. Serve at room temperature.
From the March 1993 issue.