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    Mango Salsa

    Ingredients

    • 6 cups diced unripe mango (about 3 to 4 large, hard green mangoes)
    • 1/2 cups diced red bell pepper
    • 1/2 cup finely chopped yellow onion
    • 1/2 teaspoon crushed red pepper flakes
    • 2 teaspoons finely chopped garlic
    • 2 teaspoons finely chopped ginger
    • 1 cup light brown sugar
    • 1 1/4 cups cider vinegar (5%)
    • 1/2 cup water

    Info

    • Prep: 1 hour
    • Cook: 30 minuts
    • Serves: 3 pints
    • Source
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    Directions

    1. Combine all ingredients in a large saucepan and bring to a boil, stirring occasionally, then simmer 5 minutes. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling-water canner for 15 minutes at 0–1,000 feet elevation, 20 minutes at 1,001–6,000 feet, and 25 minutes above 6,000 feet.
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    recipes/preserves/mango_salsa.txt · Last modified: 2024/01/07 13:33 (external edit)