Pineapple Mango Salsa

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With a fresh and fruity taste, this homemade pineapple mango salsa is perfect topping on tacos, grilled chicken, or even just enjoyed with tortilla chips.

Prep Time10

Cook Time10

Canning Time15

Course: Salsa

Cuisine: American

Keyword: Salsa Canning Recipe

Servings: servings (about 6-7 pint jars)

Equipment

Ball Keepsake Jars shown in pictures, or other mason jars
Regular Mouth Canning Lids
Water Bath Canner
Canning Funnel
Jar Lifter

Ingredients

6 cups pineapple peeled, cored, and diced
8 cups mango diced
4 cups tomatoes cored, seeded, and diced (not peeled)
2 cups red bell pepper stemmed, seeded, and diced
1½ cups red onion finely diced
2 habanero peppers seeded and diced
3 cloves garlic minced
4 tsp salt
¼ cup bottled lime juice
½ cup white vinegar 5% acidity
6 Tbsp cilantro finely chopped

US Customary - Metric

Instructions

In a large stock pot, combine all ingredients and bring to a boil.
Reduce heat and simmer for 10 minutes.
Ladle salsa into prepared jars, leaving ½ inch headspace.
Process jars in a water bath canner for 15 minutes for half-pints and pints, adjusting for altitude (see notes).
After processing, use a jar lifter to remove the jars to cool on a towel on the counter. Once completely cool, check seals and store any unsealed jars in the refrigerator for immediate use (or re-process).
Properly sealed jars will maintain peak quality on the pantry shelf for 12-18 months. Refrigerate after opening.

Notes

Altitude Adjustments

Water boils at a lower temperature at higher altitudes, which means you'll need to adjust your processing time:

0 to 1,000 Feet in Elevation: Process pint and half-pint jars for 15 minutes.
1,001 to 6,000 Feet in Elevation: Process pint and half-pint jars for 20 minutes.
Above 6,001 Feet in Elevation: Process pint and half-pint jars for 25 minutes.

Nutrition