Mango Habanero salsa recipe for canning
Get ready to elevate your taste buds with this 5-star rated Mango Habanero Salsa recipe designed for canning. Bursting with the tropical sweetness of mangoes, the vibrant colors of bell peppers, and the fiery kick of habanero peppers, this salsa strikes the perfect balance between sweet and spicy. Whether you're dipping tortilla chips, topping grilled chicken, or adding flair to tacos, this salsa is a flavor-packed delight. Follow the simple steps to create a jar of sunshine that's not only delicious but also ready to be preserved for future cravings. Let the canning adventure begin!
Equipment
- 5-6 Sterilized Mason jars with new lids and bands
- 1 Water bath canner or large stockpot
- 1 Canning funnel
- 1 Jar lifter
- Lid lifter or magnetic lid wand
- Non-metallic spatula or bubble remover
Ingredients
Spicy mango salsa canning recipe Ingredients:
- 6 cups (990g) diced mango about 6 medium-sized mangoes
- 2 cups (320g) diced red onion about 2 red onions
- 1 cup (150g) diced red bell pepper about 1 medium bell pepper
- 1 cup (150g) diced yellow bell pepper about 1 medium bell pepper
- 1 cup (16g) chopped fresh cilantro or basil roughly 2 handfuls
- 1 cup (240ml) distilled white vinegar
- 1 cup (200g) granulated sugar
- 1/2 cup (8 tbsp/120ml) lime juice about 4-5 limes
- 4-6 habanero peppers finely chopped (adjust based on your heat preference)
- 1 tablespoon finely chopped garlic
- 2 teaspoons smoked paprika optional, but adds a smoky flavor
- 1 tablespoon cumin
- 1 tablespoon salt
Instructions
How to make Canned Mango salsa Instructions:
- Combine all ingredients in a large pot.
- Bring the mixture to a boil over medium-high heat, stirring frequently.
- Reduce heat and simmer for 10-15 minutes, allowing the flavors to meld.
- How to make Habanero hot sauce recipe Instructions:
Prepare Jars and Equipment:
- - Wash Mason jars, lids, and bands in hot, soapy water. Sterilize the jars by placing them in a boiling water bath for 10 minutes.
Keep Jars Hot:
- - Keep sterilized jars hot until ready to use by placing them in a preheated oven (around 200°F or 93°C) or keeping them in hot water.
Prepare Salsa:
- - In a large pot, combine all salsa ingredients. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce heat and simmer for 10-15 minutes.
Fill Jars:
- - Use a canning funnel to fill hot, sterilized jars with your prepared salsa, leaving about 1/2-inch headspace.
Remove Air Bubbles:
- - Insert a non-metallic spatula or bubble remover into the jar to release any trapped air bubbles.
Wipe Jar Rims:
- - Use a clean, damp cloth or paper towel to wipe the rims of the jars, ensuring there is no residue that could interfere with the sealing process.
Apply Lids and Bands:
- - Using a lid lifter or magnetic wand, place the hot lids on the jars. Screw the bands on until they are fingertip-tight—do not overtighten.
Process in Water Bath Canner:
- - Process the jars in a boiling water bath for 15 minutes (adjust time based on altitude). Ensure jars are covered with at least 1-2 inches of water.
Remove Jars and Cool:
- - Once the processing time is complete, use a jar lifter to carefully remove the jars from the canner. Place them on a clean, dry towel or cooling rack.
Check Seals:
- - Let jars cool completely. Press down on the center of each lid to ensure it has sealed. If the lid doesn't move, the jar is sealed.
Store Jars:
- - Label sealed jars with the date and store them in a cool, dark, and dry place.
- Now you have beautifully canned Mango Habanero Salsa ready to add a burst of flavor to your meals!
Notes
This recipe makes 5-6 canned jars (standard size)
1 jar equals approximately 100 calories