Thursday, August 18, 2016

Salsa Time... Cilantro Mango Salsa

Cilantro Mango Salsa
Found on autumnscopperpot.blogspot

6 cups diced unripe mango (about 3 to 4 large, hard green mangoes) 

1½ cups diced red bell pepper 

½ cup finely chopped yellow onion 

½ teaspoon crushed red pepper flakes 

2 teaspoons finely chopped garlic 

2 teaspoons finely chopped ginger 

1 cup light brown sugar 

1¼ cups cider vinegar (5 percent) 

½ cup water 

sprinkle of black pepper

Caution: Handling green mangoes may irritate the skin of some people in the same way as poison ivy. (They belong to the same plant family.) To avoid this reaction, wear plastic or rubber gloves while working with raw green mango. Do not touch your face, lips or eyes after touching or cutting raw green mangoes until all traces are washed away.

Procedure: Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

Wash all produce well. Peel and chop mango into ½-inch cubes.

Dice bell pepper into ½-inch pieces. Finely chop yellow onions.

Hot Pack: Combine all ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce to simmering, and simmer 5 minutes.

Fill hot solids into clean, hot half-pint jars, leaving ½-inch headspace. Cover with hot liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water bath for 10 minutes.

TO SERVE: Once you are ready to eat your salsa, you can add ingredients fresh. For one jar, add the following: 1/2 c. chopped , fresh cilantro Light sprinkle of salt Light sprinkle of black pepper Squeeze of fresh lime juice Serve with tortilla chips

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