Mango Salsa Canning Recipe
Make it summer all year long with this no tomato, tropical salsa recipe.
Servings 4 pint jars
Ingredients
- 6 cups diced mangoes (choose firm mangoes that aren't fully ripe)
- 1 red onion finely diced
- 1 1/2 cups seeded and diced red bell pepper
- 2 tsp chopped fresh cilantro
- 1/2 tsp crushed red pepper flakes
- 2 garlic cloves minced
- 2 tsp finely chopped ginger
- 1 cup brown sugar
- 1 1/4 cups 5% vinegar (you can use either cider or white, depending on your taste preference)
- 1/2 cup water
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.
