Canned Mango Lime Salsa Recipes

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CANNED MANGO LIME SALSA



Canned Mango Lime Salsa image

This is from the back of the Morton's Canning and Pickling Salt box. I wouldn't generally post a canning recipe, but I personally think that Morton is a "trusted source". I have not tried this yet, but I had a request for this recipe.

Provided by Wu Newt

Categories     Sauces

Time 1h

Yield 3 pints, 12 serving(s)

Number Of Ingredients 13

1 1/2 cups white vinegar
1 cup water
1 3/4 cups granulated sugar
2 tablespoons pickling salt (Morton Canning & Pickling Salt)
1/4 cup fresh squeezed lime juice
2 tablespoons whole black peppercorns
6 cups green mangoes (slightly ripened, 0.25-inch dice)
3 tablespoons cilantro (chopped, stems removed)
1/2 cup red onion (0.25-inch dice)
1/2 cup red bell pepper (0.25-inch dice)
2 tablespoons fresh jalapenos (minced, seeds removed)
1/2 teaspoon fresh garlic (minced)
1/2 teaspoon fresh cracked black pepper

Steps:

  • Prepare canner, jars, and lids, following manufacturer's instructions. To make Pickling Liquid place vinegar, water, sugar, Morton® Canning & Pickling Salt, lime juice and black peppercorns in a sauce pan. Bring to a boil. Reduce heat to medium and continue to boil until liquid is reduced by one-fourth. Remove from heat and strain mixture into a heat proof container.
  • Combine 2 cups Pickling Liquid and remaining ingredients in a large sauce pan. Bring to a rolling boil, continuing to boil until onions are softened. Remove from heat. Ladle salsa into hot sterilized pint jars, leaving 1/2" headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars. Close jars as manufacturer directs. Process in a boiling water bath for 15 minutes. Remove jars and cool, undisturbed. Check lids for proper seal after 24 hours.
  • NOTE: Processing time above is for under 1000 feet. For altitudes 1000-6000 feet, process 20 minutes; above 6000 feet, process for 25 minutes.

MANGO AND TOMATO SALSA



Mango and Tomato Salsa image

Ripe mangoes and tomatoes make this simple salsa shine.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 quart

Number Of Ingredients 9

1/2 red onion, peeled and cut into 1/4-inch dice
2 ripe mangoes, peeled, pitted, and cut into 1/4-inch dice
2 ripe tomatoes, cut into 1/2-inch dice
1 jalapeno pepper, seeds and ribs removed, minced
2 1/2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 cup fresh cilantro leaves, loosely packed, coarsely chopped

Steps:

  • Combine onion, mangoes, tomatoes, jalapeno, lemon juice, lime juice, salt, and pepper in a small bowl; toss to coat evenly, and let stand at least 2 to 3 hours. Stir in cilantro just before serving.

PEACHY MANGO SALSA, CANNED FOR CHRIS!



Peachy Mango Salsa, Canned for Chris! image

Chris aka Chef #1118755 made and reviewed my recipe #68547 and asked about canning it. This is the result of that recipe. I did add garlic and or ginger to it. Yes an optional choice. Used fresh jalapenos in place of the canned green chilies. Be sure not to use over ripe mango's, they need to be firm but fresh. If they are so soft you can't peel with a vegetable peeler they are too soft.

Provided by Rita1652

Categories     Sauces

Time 1h35m

Yield 11 8 ounce jars

Number Of Ingredients 11

4 firm fresh peaches, 6 cups seeded, peeled if desired and diced
2 firm ripe fresh mango, 2 cups non-fibrous, peeled, seeded and diced
4 fresh jalapenos or 1 habanero, diced
1 1/2 cups holland orange bell peppers (2 cups diced)
1 red onion, 1 1/2 cups diced fine
2 tablespoons minced garlic or 2 tablespoons minced ginger
3 tablespoons chopped fresh cilantro or 3 tablespoons fresh parsley, chopped
1 fresh lime, juice and zest
1 1/2 cups white vinegar (5 percent acid)
1 cup sugar
1/2 teaspoon salt

Steps:

  • Sterilize Ball jars rims and screw tops.
  • Place all the ingredients in a large pot. Bring to a boil over high heat, stirring to dissolve sugar.
  • Reduce to simmering, and simmer 5 minutes. Do not overcook.
  • Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands tightening firmly and evenly. Do not over tighten.
  • Put the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. Boil them for at least 20 minutes.
  • Lift the jars out of the water and let them cool them in a draft-free place overnight. You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. Label and store in a cool place out of direct light using within 1 year.

CUCUMBER-MANGO SALSA



Cucumber-Mango Salsa image

This is a salsa my friend from Trinidad taught me when I was in the navy. We serve this at all Super Bowl parties and picnics in our family! Delish!

Provided by Chrissy

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Mango Salsa Recipes

Time 2h30m

Yield 16

Number Of Ingredients 8

3 mangos - peeled, seeded and diced
1 cucumber - peeled, seeded, and diced
2 jalapeno peppers, seeded and finely chopped
1 large onion, finely diced
1 clove garlic, minced
¼ cup chopped fresh cilantro
1 tablespoon lime juice, or to taste
salt and pepper to taste

Steps:

  • Stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.

Nutrition Facts : Calories 32.1 calories, Carbohydrate 8.2 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 1.8 mg, Sugar 6.4 g

MANGO, PEACH AND PINEAPPLE SALSA



Mango, Peach and Pineapple Salsa image

This fruity and spicy salsa is yummy on just about everything from chips to barbequed chicken, tacos, and even tofu! By the way, pineapple mojitos are a great accompaniment!

Provided by SerenaBloom

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Peach Salsa Recipes

Time 1h20m

Yield 16

Number Of Ingredients 14

2 mangos, peeled, seeded and chopped
2 small peaches, halved, pitted, and cut into 1/2-inch dice
1 cup diced fresh pineapple
4 tomatoes, chopped
1 white onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup chopped fresh cilantro, or to taste
1 clove garlic, minced
1 small jalapeno pepper, minced
2 tablespoons lime juice
1 teaspoon salt
2 tablespoons white sugar, or to taste
¾ cup water

Steps:

  • Place the mango, peach, pineapple, tomato, onion, red pepper, yellow pepper, and cilantro in a mixing bowl. Stir in the garlic, jalapeno, lime juice, salt, sugar, and water. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 40.2 calories, Carbohydrate 9.8 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.8 g, Sodium 150.2 mg, Sugar 7.4 g

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