I wasn't going to can tonight but I was worried that my mangos were not going to make to thursday. I checked out a few recipes and targeted my sights on a Mango Salsa. I wanted the fruity taste to not be too dominate and that the traditional "salsa" heat was definetly getting into the jars. As I was cutting up the mangos they were a perfect ripeness and I made sure that any bruised spots I cut out and didn't add to the batch.
I had made a simple mango salsa with the SB Canning group in January, but I wanted to eliminate some of the ingredients that I didn't like in combination with mangos. Most of the recipes had red peppers, jalapenos, and honey. From my taste test before going into the waterbath the flavor was a good combination of sweet from the mango, savory from red onion, and heat using cayenne. It has the perfect consistancy; not too chunky and because I used my emersion blender to break up some of the mango pieces it has thick smooth texture needed to stay on your tortilla chips. Enjoy!
SB Canning Spicy Mango Salsa
4 Mangos - diced into cubes
2 medium red onions - diced
1/2 cup brown sugar
1/2 cup cider vinegar
1/4 cup crystallized ginger - minced
1/4 t. cayenne pepper
1 cup water
Juice of one lemon
2 T olive oil
In a dutch oven put the olive oil and diced red onions and cook down the onions till they are translucent, about 5 minutes on high heat. Add the remainder of the ingredients and cook the recipe for 20 minutes till the mangos are heated through. With an emersion blender break up the mixture leaving some of the mango pieces in tact while creating a puree as the base of the salsa. Taste the recipe after the 20 minutes to make sure that the cayenne has left the perfect heat to your salsa. If you need to add more, add a pinch at a time and then retaste.
Once you are happy with the recipe, sterilize four pint jars, lids and rings. Ladle your mango salsa into the jars leaving 1/2" headspace. Process in a waterbath for 15 minutes at full boil.
This recipe is going to be great with tortillas or chicken and will be the perfect topping on my hubby's famous fish tacos. I wonder if he will make them for our Saturday night date? :)
Last week I asked for a Crock Pot version for some followers that want to make Apple Butter. I received quite a few and wanted to get this r...
What is a PawPaw? Fruit: The pawpaw is the largest edible fruit native to America. Individual fruits weigh 5 to 16 ounces and are 3 to 6 in...
I don't have much history with canning, but I have learned so much about this craft and the crazy names people have for some of the can...
One of recipes I would see over and over that looked amazing in photographs is Apple Pie filling. This recipe is everything inside the pie ...
Tomato season for Santa Barbara is almost here. The smell of the vines when you run your fingers across the stems is one of the most pronoun...
Well from my previous post you know that the beans for this recipe went to a Bean and Sausage soup and the sauce turned into a fantastic b...
I have been getting quite a few requests for Horseradish and have only found that there were a few recipes that said, "add vinegar, pac...
One of the basics of canning during the season is making a jelly. For many its the most difficult to get to the proper consistency. I'm ...
During the months of December to February I get a lot of questions about what to do with all the citrus that is coming from the trees. Manda...
We are coming upon Pear season again and a few years ago Renee shared with me a Pear Cranberry Pie Filling that I tried and it was amazingl...