Canned Mango Lime Salsa
Bright, zesty, and packed with tropical flavor, this Canned Mango Lime Salsa is a must-have recipe for elevating your pantry staples. Sweet, juicy mangoes perfectly balance the tang of fresh lime juice and white vinegar, while diced red bell pepper, red onion, and a hint of minced jalapeño peppers add a flavorful kick and vibrant color. Finished with fragrant cilantro and a touch of sugar, this salsa is a versatile condiment that pairs beautifully with tortilla chips, grilled meats, or fish tacos. Designed for canning, this recipe ensures you can enjoy the sunshine-filled taste of mango lime salsa all year long. Perfect for meal prep or gifting, it’s a flavorful and shelf-stable solution for your next culinary adventure.
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Recipe Information
Ingredients
- 6 cups (diced) Ripe mangoes
- 1 cup (diced) Red bell pepper
- 1 cup (diced) Red onion
- 2 tablespoons (minced, seeds removed for less heat) Jalapeño peppers
- 1 cup (chopped) Fresh cilantro
- 1 cup Lime juice
- 1 cup White vinegar
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
Instructions
1. Prepare your water bath canner, jars, and lids according to proper canning practices: wash jars and lids in hot soapy water, sterilize jars in boiling water, and keep them hot until ready to use.
2. In a large mixing bowl, combine the diced mangoes, red bell pepper, red onion, minced jalapeños, and chopped cilantro. Mix well to distribute the ingredients evenly.
3. In a medium saucepan, add the lime juice, white vinegar, sugar, and salt. Heat the mixture over medium heat, stirring until the sugar and salt dissolve completely.
4. Pour the lime juice mixture over the mango mixture. Stir everything together to combine thoroughly.
5. Bring the salsa mixture to a gentle boil in a large pot over medium-high heat, stirring occasionally. Let it boil gently for 5-7 minutes.
6. Carefully ladle the hot salsa into prepared jars, leaving 1/2-inch headspace at the top of each jar. Remove any air bubbles by gently running a knife or spatula around the inside edges of the jar.
7. Wipe the rims of the jars with a clean damp cloth to ensure a proper seal. Place the lids on the jars and secure them with rings, tightening until fingertip-tight.
8. Process the jars in a boiling water bath canner for 15 minutes, adjusting for altitude as necessary. (Start timing once the water returns to a rolling boil after adding the jars.)
9. Carefully remove the jars using a jar lifter and place them on a towel-lined surface to cool undisturbed for 12-24 hours. Check seals: the lids should not flex when pressed in the center.
10. Label and store the sealed jars in a cool, dark place for up to 12 months. Refrigerate any jars that did not seal properly and consume promptly.
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 283.9 g | 103% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 238.5 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 3468 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
