Name: Mango & Diced Tomato Salsa with Fresh Flatbread Quick Mango & Diced Tomato Salsa
Ingredients: 14 1/2 oz. can of Hunt’s Fire Roasted Diced Tomatoes; 4-5 roasted garlic - chopped; 2 bell peppers - chopped; 1 mango – diced; 1 tbs. capers – with 2 tbs. caper juice; 2 tbs. lemon juice; 1 tbs. orange juice; 1 jalapeno – chopped (with or without seeds); 3 tbs. fresh dill - chopped; 4 tbs. fresh Italian parsley - chopped; 2 – 3 tbs. honey; 4 tbs. olive oil; 1 tsp. black pepper; 1 tsp. turmeric; 1 1/2 tsp. dried oregano; 1 tsp. curry; 1/2 tsp. salt; 1 tsp. ground cumin; 2 cups – all purpose flour; 1 tsp. baking powder; 1 tsp. salt; 1 tsp. black pepper; 1 cup warm water; 3 tbs. olive oil; 14 1/2 can of Hunt’s Fire Roasted Diced Tomato; 2 cloves of garlic – crushed and chopped; 1 fresh bell pepper – diced; 1 jalapeno – chopped (with or without seeds); 1 fresh mango – diced; 1/4 cup fresh Italian parley – chopped

Ingredients

Units Scale

14 1/2 oz. can of Hunt’s Fire Roasted Diced Tomatoes
4-5 roasted garlic - chopped
2 bell peppers - chopped
1 mango - diced
1 tbs. capers - with 2 tbs. caper juice
2 tbs. lemon juice
1 tbs. orange juice
1 jalapeno - chopped (with or without seeds)
3 tbs. fresh dill - chopped
4 tbs. fresh Italian parsley - chopped
2 - 3 tbs. honey
4 tbs. olive oil
1 tsp. black pepper
1 tsp. turmeric
1 1/2 tsp. dried oregano
1 tsp. curry
1/2 tsp. salt
1 tsp. ground cumin

For the Flatbreads:

2 cups - all purpose flour
1 tsp. baking powder
1 tsp. salt
1 tsp. black pepper
1 cup warm water
3 tbs. olive oil
14 1/2 can of Hunt’s Fire Roasted Diced Tomato
2 cloves of garlic - crushed and chopped
1 fresh bell pepper - diced
1 jalapeno - chopped (with or without seeds)
1 fresh mango - diced
1/4 cup fresh Italian parley - chopped
2 tbs. lemon juice
1 tsp. black pepper
1 tsp. ground cumin
1 tbs. dried oregano
2 tbs. olive oil
2 - 3 tbs. honey
3 tbs. olive oil

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Instructions

For the Salsa:

Place the unpeeled garlic in a dry frying pan to roast; uncovered. This should take about 5 – 6 minutes. Let the garlic cool and squeeze it from its shell. The garlic will pop out of the skin with a gentle squeeze.
Roast all of the peppers in a dry frying pan; until a nice char is achieved on all sides. You may roast the peppers in the same frying pan along with the garlic.
In a large bowl combine the Hunt’s Fire Roasted Diced Tomatoes; along with all of the other ingredients and toss. Refrigerate until ready to serve.
Serve the salsa with sliced cucumber along with a soft cheese such as feta, queso fresco or ricotta salata on a fresh homemade flatbread or your favorite store-bought flatbread.

For the Flatbreads:

In a large bowl combine the flour, salt, pepper and baking powder.
Combine the warm water with the olive oil and slowly add to the dry ingredients while stirring; bring together.
On a floured surface knead and form into a ball; then cut into six or eight pieces. Form the pieces into a ball.
On a floured surface; roll out the balls into thin discs.
Heat a griddle and place the discs on the hot griddle. When bubbles form turn over and finish cooking.
In a large bowl combine the Hunt’s Fire Roasted Diced Tomatoes; along with all of the other ingredients and toss. Refrigerate until ready to serve.
Serve the salsa with sliced cucumber along with a soft cheese such as feta, queso fresco or ricotta salata on a fresh homemade flatbread (recipe above), or your favorite store-bought flatbread.