Mango Pineapple Salsa
This sweet, summery salsa is a favorite in my house. It is great on tacos or alone with chips. It is important when canning to always follow safe canning practices. After canned , it will be fresh for 3 years on the shelf and 2 weeks in the fridge.
Ingredients
- 6 cups pineapple, diced
- 8 cups mango, diced
- 4 cups tomatoes, diced
- 2 cups red bell pepper, diced
- 1 ½ cups red onion, diced
- 2 habanero peppers, diced
- 3 cloves garlic, minced
- 4 teaspoon kosher salt
- ¼ cup bottled lime juice
- ½ cup white vinegar
- 6 T cilantro
Instructions
- Combine all ingredients except the cilantro in a large stainless-steel saucepan.
- Bring to a boil over medium-high heat, stirring constantly.
- Reduce heat and simmer until slightly thickened, about 10 minutes.
- Turn off heat and stir in the cilantro.
- Ladle hot salsa into hot sanitized jars, leaving ½ inch headspace.
- Remove any air bubbles and wipe rim
- Center lid on jar and apply band, adjust to fingertip tight.
- Place jar on the rack in canner with simmering water (180 degrees F). Water must cover jars by 1 inch.
- Adjust heat to medium-high, cover canner, and bring water to a rolling boil.
- Process pint jars 15 minutes, adjusting for altitude.
- Turn off heat and remove cover.
- Let jars cool 5 minutes.
- Remove jars from canner. Cool 12–24 hours.
- Check lids for seal, they should not flex when center is pressed.
- Remove rings, wipe jars down and label.