Lemon Zest Mango Salsa

This version of a classic Spanish salsa combines a slow-cooked tomato sauce including zest of lemon, cilantro, ripe mangos, and lemon juice. For hot salsa use 3 habanero peppers. For 'fuego' (fire) use 3 Habanero and 3 Jamaican peppers. Goes great with chips, chicken, rice, or beans.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 86 Calories

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 green bell peppers, diced
• 1 tablespoon vinegar
• 3 tomatoes, diced
• 1 lemon, zested and juiced
• ½ cup chopped fresh cilantro
• 6 tomatoes
• ice water
• 2 ripe mangoes - peeled, pitted, and diced
• ½ Spanish onion, diced
• 1 ½ habanero peppers, diced

Recipe Instructions

Step 1

Bring a large pot of water to a boil; add 6 tomatoes. Boil tomatoes until skin starts to peel, 1 to 2 minutes. Remove tomatoes with a slotted spoon and place in a bowl of ice water until cool enough to handle, about 5 minutes. Peel skin, cut in half, and remove seeds. Blend seeded tomatoes in a blender until smooth.

Step 2

Heat olive oil in a skillet over high heat. Cook and stir 2 cloves garlic until fragrant, 1 to 2 minutes. Add pureed tomatoes, cilantro, and lemon zest; bring to a boil, lower heat, cover, and simmer about 1 hour.

Step 3

Place 3 diced tomatoes, green bell pepper, mangoes, onion, and 2 cloves garlic in a large bowl. Pour tomato mixture into bowl; stir to coat. Add lemon juice, vinegar, and habanero peppers; mix well. Chill in refrigerator for at least 30 minutes.