Lemon Zest Mango Salsa Recipe

Bring a large pot of water to a boil, then add 6 tomatoes. Boil the tomatoes for 1 to 2 minutes until the skin starts to peel.

Remove the tomatoes with a slotted spoon, then place in a bowl of ice water for 5 minutes until cool enough to handle.

Peel the skin, cut in half, and remove the seeds. Blend the seeded tomatoes in a blender until smooth.

Heat the olive oil in a skillet over high heat. Cook and stir 2 cloves of garlic for 1 to 2 minutes until fragrant.

Add the pureed tomatoes, cilantro, and lemon zest, then bring to a boil, lower the heat, cover, and simmer for about 1 hour.

Place 3 diced tomatoes, green bell pepper, mangoes, onion, and 2 cloves of garlic in a large bowl. Pour the tomato mixture into a bowl, then stir to coat.

Add the lemon juice, vinegar, and habanero peppers, and mix well.

Chill in the refrigerator for at least 30 minutes.

Serve with chips, and enjoy!