Lemon Zest Mango Salsa recipe
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Ingredients
- 6 tomatoes ice water 1 tablespoon olive oil 2 cloves garlic, minced ½ cup chopped fresh cilantro 1 lemon, zested and juiced 3 tomatoes, diced 2 green bell peppers, diced 2 ripe mangoes - peeled, pitted, and diced ½ Spanish onion, diced 2 cloves garlic, minced 1 tablespoon vinegar 1 ½ habanero peppers, diced
Nutrition Info
- 85.6 caloriescarbohydrate: 17 gcholesterol: : -fat: 2.2 gfiber: 3.4 gprotein: 2 gsaturatedFat: 0.3 gservingSize: -sodium: 16.2 mgsugar: 12.4 gtransFat: : -unsaturatedFat: : -
Directions Lemon Zest Mango Salsa
Directions
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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.
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.
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.