Steps to Prepare Chemical Composition Of Mango

Lemon Zest Mango Salsa

The experiment was carried out to investigate effect of storage condition, packaging material and storage period on chemical composition of mango fruits.

Recipe Summary 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.

Ingredients | Chemical Composition Of Mango

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

Directions

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.

Info | Chemical Composition Of Mango

prep: 30 mins cook: 1 hr 5 mins additional: 35 mins total: 2 hrs 10 mins Servings: 8 Yield: 8 servings

TAG : Lemon Zest Mango Salsa

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