Ingredients
6tomatoes
ice water
1tbspolive oil
2garlic cloves,minced
½cupfresh cilantro,chopped
1lemon,zested and juiced
3tomatoes,diced
2green bell peppers,diced
2ripe mangoes,peeled, pitted, and diced
½Spanish onion,diced
2garlic cloves,minced
1tbspvinegar
1½habanero peppers,diced
Preparation
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!
