Boil water. Pour boiling water over tea; cover and let stand for 15 min., or until dark brown and slightly bitter.

Strain water into a small sauce pan. Bring to a boil and add sugar, zest, and lime juice. Continue to boil until liquid reduces to half, about 15 min., stirring often.

Place mango, cherries, and jalapeno in a bowl. Pour syrup over the mixture. Cover and chill.

Either serve with syrup for a sweeter salsa, or strain syrup off to accent the jalapeno.