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 calories
carbohydrate: 17 g
cholesterol: : -
fat: 2.2 g
fiber: 3.4 g
protein: 2 g
saturatedFat: 0.3 g
servingSize: -
sodium: 16.2 mg
sugar: 12.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

Recipe Yield

8 servings

Recipe Note

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.

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