Prep 20 mins
Cook 10 mins
A nice fruity and light spicy salsa. Excellent with fish.
- 4 cups peeled pitted and finely chopped ripe mangoes
- 1⁄2 cup finely chopped onion
- 1⁄2 cup chopped sweet red pepper, seeded
- 4 medium jalapeno peppers, seeded and finely chopped
- 1⁄4 cup finely chopped fresh coriander
- 3 cloves garlic, finely chopped
- 1⁄4 cup white vinegar
- 2 large limes
- 7 cups granulated sugar
- 2 envelopes liquid fruit pectin
- In a large saucepan, combine prepared mango, onions, sweet red pepper, Jalapeno peppers, coriander, garlic and vinegar.
- Grate lime rinds and squeeze juice from both limes and add to saucepan.
- Add sugr and mix well.
- Place saucepan over high heat and bring to a full rolling boil and boil for 1 minute, stirring constantly.
- Remove from heat.
- Immediately stir in liquid pectin.
- Stir for 5 minutes.
- Remove any foam to prevent fruit from floating.
- Prepare canning jars by sterilizing with soap and hot water, rinsing with clean hot water.
- Place jars in oven and heat for 15 minutes at 300 degrees F.
- Fill hot jars to within 1/4" from rim with mixture.
- Prepare canning lids in hot water.
- Carefully clean tops of rims and place lids, then screw tops and tighten just finger tight.
- Place jars on a towel and cover with another towel to cool.
- Jars are sealed when lids"pop" and are concave (turned down).
- Label jars and store in a cool dark place.
I found this recipe more of a jelly than a salsa. I chose not to can the recipe so I did not add the pectin and found it was much too sweet, so I doubled the ingredients (minus the sugar) and did not cook the second addition. After still finding it too sweet, I rinsed with water and chilled it. I used it to top baked fish and it was fantastic! Uncle Bill, you've done it again! A flavor extravaganza!!!