Mango Salsa
6 cups diced firm slightly unripe mango (about 3 to 4 large, hard slightly green mangoes) **
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 finely chopped ginger
1 cup light brown sugar
1¼ cups cider vinegar (5%)
½ cup water
Caution: Handling green mangoes may irritate the skin of some people in the same way as poison ivy. (They belong to the same plant family.) To avoid this reaction, wear plastic or rubber gloves while working with raw green mango. Do not touch your face, lips or eyes after touching or cutting raw green mangoes until all traces are washed away.
Yield: About 6 half-pint jars
1. Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.
½-inch cubes. Dice bell pepper into ½-inch pieces. Finely chop yellow onions.
3. Combine all ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce to simmering, and simmer 5 minutes.
4. Fill hot solids into clean, hot half-pint jars, leaving ½-inch headspace. Cover with hot liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
5. Process in a boiling water canner 15 minutes for altitudes 1000-6000 feet. Let cool, undisturbed, for 12 to 24 hours and check for seals.
NOTE: CAN USE PEACHES FOR ALL OR PART OF THE MANGO
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