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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."
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2 h 10 m servings 86 cals
Original recipe yields 8 servings

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  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.

Nutrition Facts

Per Serving: 86 calories; 2.2 g fat; 17 g carbohydrates; 2 g protein; 0 mg cholesterol; 16 mg sodium. Full nutrition

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I have taken the time to make this recipe and can honestly say it was worth it! The different flavors of the vegetables and herbs mixed with my favorite fruit, mango, really makes this salsa com...