Mango Salsa

We like salsa. How much? Check it out here.

Newman's Own has a mango salsa that's really good. So I tried to make my own this year. Partially I used a recipe. And then I threw a bunch of other stuff in. Here's what I ended up with:

INGREDIENTS

3 barely ripe mangoes
3 barely ripe peaches
1 1/2 cups diced red bell pepper
1/2 cup yellow onion
10 chopped tomatoes (peeled & seeded)
2 TBS minced garlic
2 TBS chopped cilantro
1 TBS ground ginger
1/2 cup lime juice
1 cup cider vinegar
1 cup brown sugar
5-7 hot peppers (jalapenos, habenaros, etc.)

DIRECTIONS

Choose ripe but not mushy mangoes and peaches. Peel both and chop into pieces. Chop peppers, onion & tomatoes. Mix all together with spices.

Cook over medium heat for 5-10 minutes.

Meanwhile, prepare the canning jars by soaking in near-boiling water.

Remove hot jars and fill with salsa. Return jars to water bath and boil 20 minutes.

Make sure the tops "pop" on all jars, otherwise eat or freeze salsa.

VERDICT

This was the second mango salsa recipe we tried. The first was missing the zip from the peppers. When made with habenaros, this salsa definitely has spice!