Monday, July 19, 2010

Mango Salsa - Home Canned

This is a new recipe I recently tried, and I absolutely love it!  It's got that whole sweet, tangy, spicy thing going on, and I love that it was so easy to do.

Mango Salsa

6 cups diced firm mango (about 6 – not ripe)
1 ½ cups diced red bell pepper (about 2)
3 ripe medium tomatoes
2 large jalapeno peppers
½ cup finely chopped yellow onion
2 Tbs chopped cilantro
½ tsp crushed red pepper flakes
1 Tbs finely chopped garlic
2 Tbs finely chopped ginger
1 cup light brown sugar
1 cup cider vinegar (5%)
¼ cup lime juice
½ cup water

1. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

2. Wash all produce well. Peel and chop mangos and tomatoes into ¼ inch cubes. Finely dice bell pepper and jalapenos.  Finely chop yellow onions and cilantro.

3. Combine all ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce to simmering, and simmer 5 minutes.

4. Fill clean, hot pint jars, leaving ½-inch headspace.  Remove air bubbles. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

5. Process in a boiling water canner.   Pints 15 minutes or quarts 20 minutes.  Let cool, undisturbed, for 12 to 24 hours and check for seals.

Yield: 4 pint jars

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