I wasn't going to can tonight but I was worried that my mangos were not going to make to thursday. I checked out a few recipes and targeted my sights on a Mango Salsa. I wanted the fruity taste to not be too dominate and that the traditional "salsa" heat was definetly getting into the jars. As I was cutting up the mangos they were a perfect ripeness and I made sure that any bruised spots I cut out and didn't add to the batch.
I had made a simple mango salsa with the SB Canning group in January, but I wanted to eliminate some of the ingredients that I didn't like in combination with mangos. Most of the recipes had red peppers, jalapenos, and honey. From my taste test before going into the waterbath the flavor was a good combination of sweet from the mango, savory from red onion, and heat using cayenne. It has the perfect consistancy; not too chunky and because I used my emersion blender to break up some of the mango pieces it has thick smooth texture needed to stay on your tortilla chips. Enjoy!
SB Canning Spicy Mango Salsa
4 Mangos - diced into cubes
2 medium red onions - diced
1/2 cup brown sugar
1/2 cup cider vinegar
1/4 cup crystallized ginger - minced
1/4 t. cayenne pepper
1 cup water
Juice of one lemon
2 T olive oil
In a dutch oven put the olive oil and diced red onions and cook down the onions till they are translucent, about 5 minutes on high heat. Add the remainder of the ingredients and cook the recipe for 20 minutes till the mangos are heated through. With an emersion blender break up the mixture leaving some of the mango pieces in tact while creating a puree as the base of the salsa. Taste the recipe after the 20 minutes to make sure that the cayenne has left the perfect heat to your salsa. If you need to add more, add a pinch at a time and then retaste.
Once you are happy with the recipe, sterilize four pint jars, lids and rings. Ladle your mango salsa into the jars leaving 1/2" headspace. Process in a waterbath for 15 minutes at full boil.
This recipe is going to be great with tortillas or chicken and will be the perfect topping on my hubby's famous fish tacos. I wonder if he will make them for our Saturday night date? :)
Popular Posts
-
Barbara I want to first apologize for not investigating this recipe further. I have been asked about "stuffed" cabbage rolls and r...
-
Water Curing Olives! Water curing is the second process I have completed. This process is easy but takes a long time. Once you have finis...
-
Chicken is simple to 'put up" in the pressure canner and sometimes changing up the flavor to complete more of base for a future me...
-
Homemade Chocolate Syrup/Sauce Ingredients 1 1/2 cups water 3 cups sugar 1 1/2 cups Dutch-processed cocoa 1 tablespoon vani...
-
The answer is in the consistency and below you will see a brief description of each of the types of recipes we make in canning. You will al...
-
Many have been looking for a stewed tomato recipe that can be water bathed. Renee put together the recipe from the Amish Canning Cookbook t...
-
Whether you are sending canning jars for family or friends, overseas or in the US, you will want to have a few good mailing and packaging ...
-
Knowing how much natural starch is in a potato may make the difference between a perfect clear jar of potatoes or one full of a cloudy sta...
-
Many of my followers love making homemade Sauerkraut. Not necessarily to process for the pantry but for the probiotic reasons that it's ...
-
Shari sent me this Sweet Pickled Visalia Onion recipe and I had to share since who doesn't love Vidalia Onions! Shari's twist on a c...