Peachy Mango Salsa Canned for Chris
Bursting with vibrant flavors and fresh ingredients, this Peachy Mango Salsa is the ultimate recipe for anyone craving a tropical twist on homemade salsa. Juicy peaches and sweet mangoes pair harmoniously with zesty lime juice, crunchy red bell pepper, tangy red onion, and just the right kick of heat from jalapeño peppers. A touch of cilantro and a hint of sugar enhance the salsa's balance of sweet, spicy, and savory. Perfectly preserved through a simple canning process, this salsa is a delightful way to savor the taste of summer all year round. Whether you're spooning it over grilled meats, serving it with crispy tortilla chips, or giving it as a thoughtful homemade gift, this easy-to-make, canned salsa is sure to impress.
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Recipe Information
Ingredients
- 4 cups (chopped, peeled) peaches
- 2 cups (chopped) mangoes
- 1 cup (chopped) red bell pepper
- 2 pieces (seeded and finely diced) jalapeño peppers
- 1 cup (finely chopped) red onion
- 0.5 cup (chopped) cilantro
- 0.5 cup (freshly squeezed) lime juice
- 0.25 cup white vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Instructions
Start by preparing your canning jars: Wash them thoroughly with warm soapy water, rinse well, and place them in a large pot of boiling water to sterilize. Keep them warm until ready to use.
Peel the peaches by blanching them in boiling water for 30 seconds, then transferring them to an ice bath. The skins should slide off easily. Dice the peeled peaches into small chunks.
Chop the mangoes into small pieces, ensuring they are of a similar size to the peaches.
In a large mixing bowl, combine the peaches, mangoes, red bell pepper, jalapeño peppers, and red onion.
Add the chopped cilantro, lime juice, white vinegar, sugar, and salt to the bowl. Mix everything thoroughly to combine.
Transfer the mixture to a large saucepan and bring it to a boil over medium-high heat. Stir frequently to prevent sticking and allow the sugar to dissolve completely.
Reduce the heat to a simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld together.
Using a canning funnel, carefully ladle the hot salsa into sterilized jars, leaving 1/2 inch of headspace at the top.
Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the lids on the jars and screw the bands on until fingertip-tight.
Process the jars in a boiling water canner for 15 minutes, adjusting for altitude if necessary.
Carefully remove the jars and place them on a clean towel. Allow them to cool completely. Check the seals by pressing the center of each lid — it should not flex up and down.
Store the sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and consume within 1-2 weeks.
Nutrition Facts
Calories |
118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 327 mg | 14% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 24.0 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 412 mg | 9% | |
*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.
