Summer Mango Salsa Canning Recipe

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.

• Ready In: 1 hr 20 mins
• Serves: 6-7
• Yields: 6-7 pint jars

Ingredients

• 2  large  ripe mangoes
• 4  small  peaches
• 2  medium bell peppers
• 2  medium Spanish onions
• 4  jalapenos, seeded and minced finely
• 2  cups apple cider vinegar
• 2  teaspoons  coriander seeds
• 2  teaspoons mustard seeds
• 4  teaspoons salt
• 4  tablespoons brown sugar
• 2  large bay leaves
• 2  limes, zest and juice of (large)

Directions

1. 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.