Sunday, August 4, 2013

Mango Salsa!

Aldi's has a sale on Mangoes this week for .49 each. Using Mangoes in salsa is amazing!

Mango Salsa - I doubled the recipe.

Mango Salsa

Yield: 7 to 9 eight ounce jars


6 cups diced unripe mangoes (about 4 large, hard green mangoes or slightly under-ripe)
1½ cups diced red bell pepper
½ cup finely chopped yellow onion
½ teaspoon crushed red pepper flakes
2 teaspoons finely chopped garlic
2 teaspoons chopped cilantro (or dried cilantro)
1 teaspoon diced or dried mint leaves (optional)
2 teaspoons finely chopped ginger (Harris Teeter sells little frozen cubes of ginger cheaply)
1 cup light brown sugar
1¼ cups cider vinegar
½ cup water or lime juice  


Peel and dice mango.

To the 6 cups of diced mangoes, add the remaining ingredients.

Bring to a boil over high heat, stirring to dissolve sugar and mix the spices. Reduce to simmering, and simmer 5 minutes. 

Wipe rim and screw threads with a clean damp cloth. Add lid, screw band and tighten 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.

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