Mango Salsa

This recipe is from Cooking Light, Nov/Dec 1994
Mango Salsa
1 large tomato (1/2 pound)
1 small green pepper (1/4 pound)
1 cup diced peeled mango
1/4 cup diced red onion
2 1/2 T finely chopped fresh cilantro
2 T sliced green onions
2 1/2 tsps. finely chopped serrano or jalapeno pepper
1/4 tsp ground cumin
1 clove garlic minced
Cut the tomato in half crosswise; remove the seeds and strain,
reserving 2 T of juice. Dice tomato; then combine reserved juice and
tomato in bowl, and set aside. Cut bell pepper in half lengthwise,
and discard seeds and membranes of 1 half; reserve remaining half for
another use. Place bell pepper half, skin side up, on foil-lined
baking sheet, and flatten pepper with palm of hand. Broil 3 inches
from heat for 10 minutes or until blackened and charred. Place in
zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes.
Peel and discard skin; dice bell pepper.