Put 6 tomatoes into pot of boiling water until skin starts to peel. (Approximately 1 – 2 minutes). Once skin starts to peel, scoop up the tomatoes and place into ice cold water for 5 minutes or when cool enough to handle. Peel off skin, cut in halves, squeeze out seeds and blend in food processor or blender.
Sautee 2 cloves of minced garlic in a saucepan with olive oil on high heat.
Pour sauce from food processor into saucepan, add diced cilantro and zest of lemon. Bring to a boil and then add a cover and simmer on low heat for 1 hour.
Dice 3 tomatoes, green bell peppers, mangos, spanish onion, mince 2 cloves of garlic, and place into a large bowl.
Pour sauce from saucepan into the bowl and mix well.
Add juice from lemon, Tbsp. of vinegar, and diced habanero pepper into mixture and place in the refrigerator until cool enough to eat.