Zutaten für Summer Mango Salsa Canning Recipe
- 4 ripe mangoes, peeled, seeded, and diced
- Peaches
- Bell Peppers
- Spanish Onions
- Jalapenos
- Apple Cider Vinegar
- Coriander Seeds
- Mustard Seeds
- 1 tablespoon salt
- Brown Sugar
- Bay Leaves
- 3 limes, zested and juiced
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Zubereitung von Summer Mango Salsa Canning Recipe
- Peel, seed, and dice 4 ripe mangoes.
- Finely chop 1 medium red onion.
- Dice 1 green bell pepper and 1 red bell pepper.
- Combine mangoes, red onion, and bell peppers in a large bowl.
- Add the zest and juice of 3 limes.
- In a small saucepan, combine 1 cup white vinegar, 1 tablespoon coriander seeds, 1 teaspoon yellow mustard seeds, 2 bay leaves, 1 tablespoon salt, and 1/2 cup sugar.
- Heat over medium heat, stirring occasionally, until sugar dissolves. Do not boil.
- Remove from heat and let steep, covered, for 10 minutes.
- Strain the vinegar mixture through a fine-mesh sieve into the fruit and vegetable mixture, discarding the spices.
- Stir well to combine.
- Pack the salsa into sterilized pint jars, leaving 1/2 inch headspace.
- Process in a boiling water bath for 35 minutes.
- Remove jars and let cool completely. Listen for the satisfying 'pop' of the seals!
- (Optional) Substitute 1/4 cup chopped fresh cilantro for the coriander seeds in step 6.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
152g
Fat
1g
Carbs
15g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Canning Condiments Etc Fruit Vegetables Easy Low Fat Summer Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Healthy 2 Low In Something Tropical Fruit Mango Pineapple 3 Steps Or Less Technique Water Bath 4 Hours Or Less From Scratch
