Joe's Mango Salsa
Found on put-a-lid-on-it.blogspot
1 diced green bell pepper
1 diced red bell pepper
2 minced jalapenos
1/2 diced Vidalia onion
4 minced cloves garlic
5 cups diced mango
1/2 bunch chopped cilantro
1 Tbsp pickling salt
1/2 tsp cumin
1/4 tsp coriander
dash each white, black and cayenne peppers
1 cup lime juice
1 cup rice vinegar
Sterilize 3 pint jars, lids and rings, hold in a 200 degree oven. In a small pot, sweat peppers, onion and garlic until onion is translucent. (I'm adding this step in hindsight, as we canned all of the ingredients fresh and ended up with a lot of air bubbles in the middle of the jar. I think cooking the vegetables will prevent this from happening.)
Sterilize 3 pint jars, lids and rings, hold in a 200 degree oven. In a small pot, sweat peppers, onion and garlic until onion is translucent. (I'm adding this step in hindsight, as we canned all of the ingredients fresh and ended up with a lot of air bubbles in the middle of the jar. I think cooking the vegetables will prevent this from happening.)
Add all ingredients together and mix well. Ladle into jars- we had a little extra- wipe off rims, attach lids and rings and process 10 minutes.
Mmm...love mango salsa. Mine doesn't last long enough to worry about the air bubbles.
ReplyDeleteI have a mango salsa recipe that I would LOVE to can. It has black beans and corn in it. Do I have to pressure cook it then, and how long would you think? Or if I cook it all first will it be okay to water bath it?
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