56ouncescanned diced tomatoes You want twice the amount of tomatoes than mango and to chop all of the other veggies and fruit the same size as the tomatoes
1red bell pepperchopped
4garlic clovesfinely chopped
2teaspoonsextra virgin olive oil
Peel and chop mango into equal sized chunks.Peel and chop other vegetables and have them ready to go in the pot.
Add white vinegar, olive oil, brown sugar, and honey to a large, heavy pot, over medium-high heat. Stir until the sugar has dissolved. Make sure there are no clumps.Add in the mangoes, diced tomatoes, onion, bell pepper, jalapenos, garlic, cilantro, cumin, and cayenne pepper. Stir well.
Bring mixture to a low boil then cut back the heat and simmer uncovered at least 1 hour.
Once the salsa has thickened, allow it to cool and use it however you like.
DO NOT cover the pot with a lid. The fruits and vegetables have lots of natural juice. Evaporation needs to occur for the salsa needs to thicken up.My version was a little spicier than what David's sister had made, but not so spicy that it wasn't enjoyable. If you don't like spicy food leave out the cayenne pepper and be sure to scrape out the seeds and veins of the jalapenos.
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