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Prep 45 mins
Cook 35 mins
This is a great way to store up those summer veggies that are coming in at the same time. I serve this over grilled fish, chicken, or pork. It is even great with plain tortilla chips! In a pinch pour over sliced avacado for a salad. I make big batches of this recipe so we have plenty all year long and don't run out. It is a very versatile recipe that can be used in many ways.
- Peel, seed, and chop all fruits and veggies. Place in large bowl and mix together. Add zest and juice of limes. heat vinegar and add coriander, mustard, bay, salt and sugar. Do not boil. Turn off heat and cover pan to let spices steep a few minutes for flavors to meld. Strain vinegar into fruits and veggies mix, discarding the spices. Mix well and pack into sterilized pint jars. Process in hot water bath for 35 minutes. beautiful in the jars and delicious! NOTE: may add fresh or canned tidbits of pineapple to recipe for a sweeter flavor, or omit brown sugar when adding pineapple. Can also substitute fresh cilantro in the veggies mix for the coriander seed in the vinegar mix.
I am looking for a copycat recipe of Fontova Santa Barbara Mango & Peach Salsa (found in sealed plastic tubs in refrigerator cases at many grocery stores) which is great tasting and hard to measure up to--but I want it to be home canned. I apologize in advance for being critical of this recipe but understand that is my frame of reference.
Fontova's salsa is tomato based so I started with about 2 c. of peeled and seeded red and orange diced fresh tomato. Most of the other ingredients seemed to be fine except that the apple cider vinegar is too stout and does not allow the flavor of the fruit to come through--next time I will try a lighter/sweeter vinegar like rice, white wine or balsamic vinegar. I doubled the amount of sugar to offset the vinegar but that may not be needed with a lighter vinegar.
The quantity of vinegar was also way too large and made it too juicy--1 cup or less would have been more than enough. I added some xanthum gum to thicken the juices--this is my first time trying x.g. in a canned recipe so the jury is still out whether it was a good idea.
The time to process the pints in a hot water bath is concerning to me--IMHP things like raw onions and peppers should be pressured canned no matter what sauce accompanies them, not to mention this recipe suggests cold packing the ingredients so all the more reason. I would pressure can these pints for 35 min. minimum at 10 lbs.
With all that said, thanks for posting this recipe as a springboard for creative adaptivity!
I haven't made this recipe, but wanted to suggest something I do with a similar salsa that I made. Fish ceviche.
You would take a hard flesh sea fish (no fresh water fish they some time carry parasite that need to be cooked out). I suggest sea bass, tuna, or scallops.
buy one lemon and a bunch of limes. You will need to get enough lime-lemon juice to coat the fish well without drowning it. cut your fish in little cubes and marinate it in the juice 15 minutes (the fish may change color, this is ok, it is cooking in the juice). Then dump half of your salsa in. Cure for 50 minutes to 1 hour. The fish might be over cooked if you leave it longer, but it will still taste ok. (Acid has the same effect on fish that heat). Add the rest of your salsa in and a bunch of fresh cilantro before serving. I like it with tortilla chips.