Ingredients
1
red bell pepper and 1 green bell pepper, each cut into four flat pieces, seeds and ribs removed
1
c. red onion, sliced into half moons
2
medium sized mangos, peeled and cut into ½ inch pieces
2
tomatoes, seeded and chopped
½ c. chopped fresh cilantro
Directions
1.
Place the bell peppers skin side up on a baking sheet coated with cooking spray and cook under the broiler for about 12 minutes, or until the skin has blackened. Put the peppers in a ziploc bag to steam for about 15 minutes, then peel the skins off and cut the peppers into thin strips. Add to a serving bowl. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onions and cook until softened and lightly browned, about five minutes. Remove from heat to cool, then add to bowl. Add the remaining ingredients to the bowl and combine gently. Taste for seasoning, cover with plastic wrap and refrigerate for at least one hour so the flavors have a chance to mesh.
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