Fresh Mango Jicama Salsa

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.