Make it summer all year long with this no tomato, tropical salsa recipe.
Course Side Dish
Cuisine American, Mexican
Prep Time 10minutes
Cook Time 5minutes
Canninc Time 15minutes
Servings 4pint jars
Ingredients
6cupsdiced mangoes(choose firm mangoes that aren't fully ripe)
1red onionfinely diced
1 1/2cupsseeded and diced red bell pepper
2tspchopped fresh cilantro
1/2tspcrushed red pepper flakes
2garlic clovesminced
2tspfinely chopped ginger
1cupbrown sugar
1 1/4cups5% vinegar(you can use either cider or white, depending on your taste preference)
1/2cupwater
Instructions
Wash and rinse canning jars and lids. Keep jars hot until ready to use.
In a large pot, add all ingredients. Bring to a boil over high heat, stirring until sugar is dissolved.
Reduce to simmering, and simmer 5 minutes. You can either refrigerate in an airtight container if you are going to eat soon, or you can can it.
Canning Instructions
Using a slotted spoon, fill hot jars with the salsa to 1/2 inch headspace. Add liquid from salsa to jars, leaving 1/2 inch headspace.
Wipe rims of jars with a clean, damp paper towel. Apply canning lids.
Process pints in boiling water bath canner for 15 minutes. If using half-pints, process for 10 minutes. (Adjusting times based on altitude. See table below.)
Notes
You can easily double or triple this recipe.*This recipe has been tested and approved by the USDA.