Instructions: TEMPEH: Optional: mix 1 tbs adobo sauce from canned chipotle (if using) with lemon juice. Coat tempeh with lemon juice marinade in a shallow container. Combine cumin and chile powder, rub into tempeh cutlets and return them to lemon juice. Set aside.

SOFTENING DRIED CHIPOTLES: In a saute pan, quickly heat chipotles until softened and aromatic. Place in a bowl, cover with boiling water and soak for 20 minutes. Remove stems. For less heat, remove seeds and ribs as well. See caution.

PEPPERS: Roast bell pepper and poblano over low flames in a saute pan on stovetop, turning as the skin blisters. Watch that the flesh doesnt burn through. When the skins are uniformly charred, enclose peppers in a plastic or paper bag to steam. This will help loosen the skins and cook peppers a bit more. When peppers are cool enough to handle, peel the skins off. Dont rinse under running water, or youll wash away the wonderful roasted flavor. If your fingers become sticky and covered with ash, rinse them as necessary. Stem, seed and dice peppers. Set aside in a bowl.

TOMATOES: Roast tomatoes and garlic in saute pan over medium heat. Turn garlic often. Remove when soft. Discard burned garlic; theres no masking its bitter flavor. Peel garlic and put in a food processor or blender. The tomatoes should be allowed to char on all sides. Add them to the processor with the garlic.

SALSA: Blend diced chipotles with garlic and tomatoes to desired consistency. Add to roasted pepper and chile with remaining ingredients.

Gently remove tempeh pieces from lemon marinade. Saute or grill over medium heat until warmed through. Mix remaining marinade into salsa, taste and adjust seasonings. Serve tempeh topped with salsa. Salt to taste.

Variations: Instead of tempeh, use Chilean sea bass, shrimp or chicken breast.

HOT PEPPER CAUTION: Wear rubber gloves if your hands are sensitive. Refrain from touching your eyes or other mucous membranes; remember, theyre jalapenos.

T(Cooking):
"0:10"

NOTES : The blend of peppers in this salsa lends an array of flavors - smoky chipotles, sweet bells and spicy poblanos. Mexican limones have a more intense citrus flavor than regular limes and mango adds a pleasant sweetness.

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