Fresh And Fruity Pineapple Mango Salsa With A Hint Of Heat
Ball® Home Canning compares this salsa to sunshine in a jar. And I could not agree more!
With its fresh and fruity taste, just the right amount of heat, and beautiful red, orange, and yellow hues, it resembles all that summer offers.
Continue reading for this delicious recipe!
This post is sponsored by the makers of Ball® home canning products.*
Pineapple and Mango Salsa Recipe
Pair this delicious salsa with your favorite chips, or use it as a topping on tacos, nachos, sandwiches, or even salads. Either way, you can’t go wrong!
Makes: About 7 pint jars (16oz) or 500 mL jars
Prep Time: 25 Minutes
Processing Time: 15 Minutes
Ingredients
6 cups (1,100 g) pineapple, peeled, cored and diced (1 large)
8 cups (1,100 g) mango, diced (6 large)
4 cups (600 g) ripe tomatoes, cored, seeded and diced (6 medium)
2 cups (300 g) red bell pepper, diced with seeds and ribs removed (2 medium)
1 ½ cups (185 g) red onion, finely diced (1 medium)
2 habanero peppers (16 g), finely diced with ribs and seeds removed
3 cloves (15 g) garlic, minced
4 tsp kosher salt
¼ cup bottled lime juice
½ cup white vinegar (at least 5% acidity)
6 Tbsp cilantro, finely chopped
Directions
STEP 1
Fill your water bath canner with enough water to cover jars by 1-2 inches and bring to a simmer. Keep your jars in the hot water (not boiling) until you are ready to add the food content. Wash lids in warm soapy water and set aside with bands.
STEP 2
Combine all ingredients except the cilantro in a large stainless-steel saucepan and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer until slightly thickened, about 10 minutes. Turn off the heat and stir in the cilantro.
Take Note!
Tomatoes have a variable pH that usually falls somewhere in the mid-range. This is why it is crucial to add acid (in this case, lemon juice) and follow the recipe precisely so it is safely processed.
Always use bottled lemon juice as the acid level is more consistent than fresh lemon juice, which can vary.
STEP 3
Ladle the hot salsa into a jar, leaving 1/2 inch of headspace. Remove any air bubbles with the bubble remover or a rubber spatula by sliding the tool down the side of the jar, then pulling inwards.
Rotate and repeat around the jar as needed until all bubbles are removed. Repeat this two to three times.
STEP 4
Wipe the rim and threads using a damp cloth to remove any food residue. Place the lid on and screw the band on until it is fingertip-tight.
Using your jar lifter, place the jar upright into the simmering water and onto the rack. Your jars should be covered with 1-2 inches of water; if not, add more water. Repeat steps 3 - 4 for each jar one at a time until all your filled jars have been placed into the canner.
STEP 5
Turn the heat up, and wait until you hear or see the water vigorously boiling (rolling boil). The processing time of a recipe only starts when the water has reached boiling point.
Start your timer and process the jars for 15 minutes, adjusting for altitude. After processing, turn off the heat, remove the lid, and let the jars stand for 5 minutes.
STEP 6
Carefully remove the jars, one at a time, with the jar lifter. Keep them upright, and place your jars on a towel or wood cutting board. Never place them directly onto a cold surface or countertop to prevent cracking due to thermal shock.
Leave the jars untouched for 12-24 hours. Do not tamper with the lids or bands or wipe away water ;-)
After 12-24 hours, check if the lids have been sealed. Press the center - A properly sealed jar lid will not spring up when you press down in the center. Remove the band and use a finger to press down on the middle of the lid. If the lid springs up when you lift your finger, the jar must be reprocessed before you can store it safely.
print this recipe
pineapple & mango salsa
Makes: About 7 pint jars (16oz) or 500 mL jars
Prep Time: 25 Minutes
Processing Time: 15 Minutes
Ingredients
6 cups (1,100 g) pineapple, peeled, cored and diced (1 large)
8 cups (1,100 g) mango, diced (6 large)
4 cups (600 g) ripe tomatoes, cored, seeded and diced (6 medium)
2 cups (300 g) red bell pepper, diced with seeds and ribs removed (2 medium)
1 ½ cups (185 g) red onion, finely diced (1 medium)
2 habanero peppers (16 g), finely diced with ribs and seeds removed
3 cloves (15 g) garlic, minced
4 tsp kosher salt
¼ cup bottled lime juice
½ cup white vinegar (at least 5% acidity)
6 Tbsp cilantro, finely chopped
Directions
STEP 1
Fill your water bath canner with enough water to cover jars by 1-2 inches and bring to a simmer. Keep your jars in the hot water (not boiling) until you are ready to add the food content. Wash lids in warm soapy water and set aside with bands.
STEP 2
Combine all ingredients except the cilantro in a large stainless-steel saucepan and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer until slightly thickened, about 10 minutes. Turn off the heat and stir in the cilantro.
STEP 3
Ladle the hot salsa into a jar, leaving 1/2 inch of headspace. Remove any air bubbles with the bubble remover or a rubber spatula by sliding the tool down the side of the jar, then pulling inwards. Rotate and repeat around the jar as needed until all bubbles are removed. Repeat this two to three times.
STEP 4
Wipe the rim and threads using a damp cloth to remove any food residue. Place the lid on and screw the band on until it is fingertip-tight.
Using your jar lifter, place the jar upright into the simmering water and onto the rack. Your jars should be covered with 1-2 inches of water; if not, add more water. Repeat steps 3 - 4 for each jar one at a time until all your filled jars have been placed into the canner.
STEP 5
Turn the heat up, and wait until you hear or see the water vigorously boiling (rolling boil). The processing time of a recipe only starts when the water has reached boiling point. Start your timer and process the jars for 15 minutes, adjusting for altitude. After processing, turn off the heat, remove the lid, and let the jars stand for 5 minutes.
STEP 6
Carefully remove the jars, one at a time, with the jar lifter. Keep them upright, and place your jars on a towel or wood cutting board.
Leave the jars untouched for 12-24 hours.
After 12-24 hours, check if the lids have been sealed. Press the center - A properly sealed jar lid will not spring up when you press down in the center. Remove the band and use a finger to press down on the middle of the lid. If the lid springs up when you lift your finger, the jar must be reprocessed before you can store it safely.
Let me know if you make this recipe, friend! We love it and I am sure you will too!
I also want to encourage you to try canning if you haven’t yet. It really is so easy and fun once you get the hang of it and simply follow the exact steps.
If you are ready to learn more about canning, check out my CANNING COURSE! This step-by-step video course is perfect for beginners. I share with you everything you need to know, and cover any concerns or problems you have with canning.
I think you’ll love these salsa recipes too:
A delicious Ball® recipe for salsa verde - Fresh, tangy, and smoky
Corn & cherry tomato salsa - so versatile!
Love, Annette xx
