Summer Mango Salsa Canning Recipe Recipe

Name: Summer Mango Salsa Canning Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large ripe mangoes; 4 small peaches; 2 medium bell peppers; 2 medium Spanish onions; 4 jalapenos, seeded and minced finely; 2 cups apple cider vinegar; 2 teaspoons coriander seeds; 2 teaspoons mustard seeds; 4 teaspoons salt; 4 tablespoons brown sugar; 2 large bay leaves; 2 limes, zest and juice of (large)

Servings: persons

2 large ripe mangoes
4 small peaches
2 medium bell peppers
2 medium Spanish onions
4 jalapenos, seeded and minced finely
2 cups apple cider vinegar
2 teaspoons coriander seeds
2 teaspoons mustard seeds
4 teaspoons salt
4 tablespoons brown sugar
2 large bay leaves
2 limes, zest and juice of (large)

1
Peel, seed, and chop all fruits and veggies. Place in large bowl and mix together. Add zest and juice of limes. heat vinegar and add coriander, mustard, bay, salt and sugar. Do not boil. Turn off heat and cover pan to let spices steep a few minutes for flavors to meld. Strain vinegar into fruits and veggies mix, discarding the spices. Mix well and pack into sterilized pint jars. Process in hot water bath for 35 minutes. beautiful in the jars and delicious! NOTE: may add fresh or canned tidbits of pineapple to recipe for a sweeter flavor, or omit brown sugar when adding pineapple. Can also substitute fresh cilantro in the veggies mix for the coriander seed in the vinegar mix.

157

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large ripe mangoes, 4 small peaches, 2 medium bell peppers, 2 medium Spanish onions, and more.

Yes, Summer Mango Salsa Canning Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Mango Salsa Canning Recipe

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