Mango Salsa
Mango Salsa highlights the sweetness of ripe mangoes, and a touch of jalapeño gives it a mild kick.
Ingredients
- 3 mangoes peeled, seeded, and cut into ½ inch chunks (about 4 ½ cups prepared)
- ¾ cup red bell pepper stemmed, seeded, and diced
- ¼ cup chopped jalapeño peppers seeded (adjust to taste)
- 1 small white onion peeled and diced (about 1 cup prepared)
- 3 tablespoons fresh cilantro chopped
- ½ cup lime juice
Instructions
- Combine all ingredients in a stock pot and bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Ladle the salsa into prepared jars, leaving ½ inch headspace.
- Process jars in a water bath canner for 15 minutes for half pints and 20 minutes for pints, adjusting for altitude.
Notes
For the peppers, the total volume cannot be more than 1 cup of hot and sweet peppers combined. For a milder salsa, use more sweet peppers, and for more heat, use more hot peppers. You can also substitute hotter peppers in place of jalapenos, and habaneros work wonderfully if you like the extra heat.
Altitude Adjustments
Water boils at a lower temperature at higher altitudes, so jars need to be processed a bit longer as you go up in elevation. Here are the altitude adjustments for canning mango salsa:- For 0 to 1,000 Feet in Elevation - Process half-pint jars for 15 minutes and pint jars for 20 minutes.
- For 1,001 to 6,000 Feet in Elevation - Process half-pint jars for 20 minutes and pint jars for 25 minutes.
- Above 6,001 Feet in Elevation - Process half-pint jars for 25 minutes and pint jars for 30 minutes.