Ingredients for 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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How to Make 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