Mango Pineapple Salsa
Submitted by Elaine Blonigen - adapted from The Ball Blue Book
Yield about 6 pints
4 cups of chopped, seeded, peeled Mangoes (about 8 small ones)
3 cups chopped, cored, peeled Pineapples (about 1 medium Pineapple)
1/2 cup of diced sweet green pepper
1/2 cup of diced sweet red pepper
1/4 cup of diced red onion
1/4 cup cider vinegar
1/4 cup of lemon juice
1/4 cup of pineapple juice
2 Tablespoon of brown sugar (you can use regular white sugar)
2 teaspoon of cinnamon
1/4 teaspoon of ginger
Combine all ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring frequently. Ladle hot salsa in hot jars. Adjust two piece caps. Process in water bath for 15 minutes.
NOTES: per Elaine Blonigen: "After tasting, decided to add another 1/2 cup onion & one bunch of cilantro was more to our taste. So this is an easy recipe to adjust to your taste."