Mango Salsa Canning

Mango salsa is a delicious and versatile condiment that can be used as a topping for grilled fish, chicken, or tacos. Canning mango salsa allows you to enjoy the flavors of ripe mangoes, spicy peppers, and tangy lime all year round.

Mango Salsa Canning

Ingredients

  • 6 cups diced mango
  • 1 cup diced red onion
  • 1 cup diced red bell pepper
  • 1-2 jalapeno peppers, seeded and minced
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup lime juice
  • 1/4 cup apple cider vinegar
  • 1 teaspoon salt

Instructions

  1. In a large pot, combine all the ingredients.
  2. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10 minutes.
  3. Ladle the hot salsa into sterilized pint jars, leaving 1/2 inch of headspace.
  4. Wipe the jar rims, place the lids on the jars, and screw on the bands until fingertip tight.
  5. Process the jars in a boiling water bath for 15 minutes.
  6. Remove the jars from the water bath and let them cool on a towel-lined countertop.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
20 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
50 per serving
Carbohydrates
12g
Fiber
2g
Vitamin C
25% DV

Supplies

Pint jars Lids and bands Canning pot Ladle Jar lifter

Tools

Cutting board Knife Measuring cups and spoons

Serving suggestions

Serve the mango salsa with grilled fish or chicken, or use it as a topping for tacos or nachos.

Tips & tricks

For a spicier salsa, leave the seeds in the jalapeno peppers. Adjust the amount of jalapeno to suit your heat preference.

Cost

$10