Saturday, August 20, 2016

Salsa Time... Mango Pineapple Salsa

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."

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