Roasted Tomato and Mango Salsa with Arbol Chili Peppers and Garlic Scapes

A tender young garlic scape.

Toasted arbol chili peppers.

Mangos with minced garlic scapes.

Oven roasted tomatoes.

By now you might realize that all my very spicy dishes originate from my daughter Linda who feels like a day without a chipotle is like a day without sunshine. This salsa recipe utilizes the arbol chili pepper for its "heat". Instead of garlic cloves, tender young garlic scapes are used to flavor this salsa. If you grow garlic you may notice that some types have curly stalks. They are typically removed so the garlic plant can devote its energy to producing larger bulbs. Many gardeners just throw these into the compost but they are quite flavorful. And since I happen to have a bunch of them from my garlic crop, I will use them in this recipe. If you don't have access to garlic scapes, feel free to use a clove of garlic.

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Roasted Tomato and Mango Salsa with Arbol Chili Peppers and Garlic Scapes [makes 3 cups or twelve 1/4 cup servings]

1 finely chopped mango

6 medium tomatoes, cut in half

1 tablespoon extra virgin olive oil

3 young garlic scapes or 1 clove of garlic, finely minced

1 spring onion or 1/4 cup red onion, finely minced

The juice of 1/2 lime

1 teaspoon apple cider vinegar

2 arbol or 1 medium wet chipotle

2 tablespoons chopped fresh cilantro plus extra for garnish

3/4 teaspoon Himalayan or sea salt

Put tomatoes in a small roasting pan, cut side down. Drizzle the olive oil over the tomatoes and with your hands, massage the oil over the skin. Sprinkle 1/4 teaspoon of salt over the tomatoes and broil until skins are slightly scorched. Remove from oven and cool. In a mixing bowl, combine the mango, minced scapes, onion, cilantro, lime juice and the remainder of the salt. Set aside. With a set of tongs, hold the arbol over an open flame until they are toasted. Be very careful that they don't burn. After they cool, crush the peppers (with seeds) with a mortar and pestle until they are powder. You may also use an herb grinder. If using a wet chipotle (with its seeds), instead of an arbol chili, skip the toasting step and mince very finely with a sharp knife. Add this to the mango mixture and set aside. Drain the cooled roasted tomatoes and place in a food processor. Pulse two or three times until chunky - do not over process! Add to the mango mixture, stir in vinegar and place in a small bowl. Garnish with extra cilantro and serve with healthy tortilla chips.

Per serving: 35.3 calories, 1.3 g fat, .2 g saturated fat, 0 g cholesterol, .7 g protein, 5.9 g carbohydrates and .9 g of fiber.