Wednesday, April 20, 2011


I don't know about your area, but here in SoCal, mangoes can be had for a good price. On one of the groups I follow they had this recipe.

 Mango Cilantro Salsa

8 cups finely chopped sweet mango (Note)
1/2 cup sugar, divided
1 1/2 cups finely chopped red onion
1 cup finely chopped orange or red bell pepper
1/4 cup finely chopped, seeded hot banana pepper or jalapeno peppers
1 tsp pickling salt
1/2 tsp ground cumin
3/4 cup white vinegar (5%)
1/4 cup freshly squeezed lime juice
1/4 cup chopped fresh cilantro

Prepare jars, lids and bands.
In a bowl, gently combine mangos and half the sugar then set aside. In a large saucepan combine remaining sugar, onion, orange pepper, banana pepper, salt, cumin and vinegar. Bring to a boil over medium high
heat, stirring often. Reduce heat and boil gently, stirring often, for about 5 minutes or until onions are almost translucent. Stir in mango mixture and boil gently, stirring often for about 10 minutes or until mango just starts to break down. Stir in lime juice and cilantro. Ladle hot salsa into prepared jars leaving a 1/2" headspace. Remove air bubbles and adjust headspace if needed. Process in a boiling water bath for 20 minutes. Adjust time according to your altitude.

Makes: 8 half pints or 4 pints

NOTE: Mixing the mangos with part of the sugar helps to soften them and reduces the amount of cooking required, keeping the flavor fresher. Use ripe but firm mangos for the best texture and flavor. You will need
about 6 large mangos to get 8 cups finely chopped.

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