Mango Salsa

Of all the salsas we made at SalsaFest 2010, this was the most unique.  Again, it didn’t meet our criteria at all- it didn’t use any of the tomatoes that we were purposing to use up.  But we did find a great deal on mangoes at the farmer’s market, and when we found fresh ginger as well, it was destined to be.

This recipe comes from the National Center for Home Food Preserving– people who we know, and trust to give us recipes that are safe for canning.  Many Mango Salsa recipes are for a fresh salsa- not meant to be canned at all.  This one is completely safe, and as it turns out, completely delicious.

The ginger in the salsa gives it a completely unique flavor to any of the traditional salsas we were canning.  It really reminds me of Thai food with the sweet mango, the fire from the crushed red pepper flake, and the flavor of ginger.  We did make one change to the recipe, because we happened to have a few habaneros on hand, and that was to add two of the fire ball chilies to our salsa.  How we did this, without disrupting the delicate PH balance necessary for canning, was that we removed two habaneros worth of bell pepper from the 1 1/2 cups called for.  Two habaneros don’t amount to much once finely chopped up, but we didn’t want to cause the salsa to be unsafe for any reason.   The tropical notes of the habaneros, along with the intense heat were a perfect addition.

We ate this salsa straight up with chips, but as with the peach salsa, it’s just screaming to be tried on some fish tacos.  I was also thinking it would be spectacular with some Black Beans-N-Rice.  If you wanted to use it in a fusion sort of way, scooping it up with some wonton chips would be fabulous- or you could give the salsa a blitz in the blender and use it as a dipping sauce for some spring rolls.

I am just now seeing that this recipe does not recommend canning this salsa in pints.  Hmm. We did that,as well as a few half-pints.   I suspect we may have let the pints go for 15 minutes instead, just to be on the safe side.  To be safe though, I have to argue for caution and suggest that if you do make this salsa, to make it only in half-pint sized jars.

Mango Salsa

Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

Wash all produce well. Peel and chop mango into ½-inch cubes. Dice bell pepper into ½-inch pieces. Finely chop yellow onions.

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.

Fill hot solids into clean, hot half-pint jars, leaving ½-inch head-space. Cover with hot liquid, leaving ½-inch head-space. Remove air bubbles and adjust head-space if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

Process in a boiling water canner for 10 minutes for half-pints.  Let cool, undisturbed, for 12 to 24 hours and check for seals.