“A nice fruity and light spicy salsa. Excellent with fish.”
READY IN:
30mins
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

  • 4 cups peeled pitted and finely chopped ripe mangoes
  • 12 cup finely chopped onion
  • 12 cup chopped sweet red pepper, seeded
  • 4 medium jalapeno peppers, seeded and finely chopped
  • 14 cup finely chopped fresh coriander
  • 3 cloves garlic, finely chopped
  • 14 cup white vinegar
  • 2 large limes
  • 7 cups granulated sugar
  • 2 envelopes liquid fruit pectin

Directions

  1. In a large saucepan, combine prepared mango, onions, sweet red pepper, Jalapeno peppers, coriander, garlic and vinegar.
  2. Grate lime rinds and squeeze juice from both limes and add to saucepan.
  3. Add sugr and mix well.
  4. Place saucepan over high heat and bring to a full rolling boil and boil for 1 minute, stirring constantly.
  5. Remove from heat.
  6. Immediately stir in liquid pectin.
  7. Stir for 5 minutes.
  8. Remove any foam to prevent fruit from floating.
  9. Prepare canning jars by sterilizing with soap and hot water, rinsing with clean hot water.
  10. Place jars in oven and heat for 15 minutes at 300 degrees F.
  11. Fill hot jars to within 1/4" from rim with mixture.
  12. Prepare canning lids in hot water.
  13. Carefully clean tops of rims and place lids, then screw tops and tighten just finger tight.
  14. Place jars on a towel and cover with another towel to cool.
  15. Jars are sealed when lids"pop" and are concave (turned down).
  16. Label jars and store in a cool dark place.

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