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 its well-combined. Put it in the refrigerator and let it sit a few hours before serving. Recipe by: aperrin1@cc.swarthmore.edu (Andy Perrin) Posted to MC-Recipe Digest V1 #766 by Country Gourmet <oselands@countrygourmet.com> on Aug 30, 1997
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