Mango Habanero Salsa is a delightful combination of sweet and spicy flavors that can elevate any dish. This salsa is not only delicious but also easy to make and can be canned to enjoy throughout the year. Follow this simple recipe to make your own Mango Habanero Salsa at home.
This delicious Mango Habanero Salsa canning recipe comes from the USDA Complete Guide to Home Canning on page 2-24.
Health Benefits of Mango Habanero Salsa:
- Mangoes are rich in vitamins A and C, which are important for immune function and skin health.
- Habanero peppers contain capsaicin, which has been shown to have anti-inflammatory and pain-relieving effects.
- The combination of mangoes and habanero peppers in this salsa provides a flavorful and nutritious addition to your diet.
Ingredients for Mango Habanero Salsa
Mangoes and habanero peppers are the main ingredients for this delicious salsa.
Green Mangoes
Green mangoes are the unripe fruit of the mango tree, known for their tangy flavor and crunchy texture. They are usually green or yellow-green and have a firm texture. As mangoes ripen, they turn yellow and develop a sweet flavor. Green mangoes are commonly used in cooking and are popular in many cuisines around the world.
Caution Note: 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.
Habanero Peppers
Habanero peppers are small, lantern-shaped fruits that range in color from green to orange to red when ripe. They are known for their wrinkled appearance and thin, waxy skin. There are several varieties of habanero peppers, each with its unique flavor profile and heat level.
Habanero peppers are known for their intense heat, which is measured on the Scoville scale. The average habanero pepper has a Scoville rating of 100,000 to 350,000 SHU, making it one of the hottest peppers in the world.
Caution Note: Due to their high heat level, habanero peppers should be handled with care. I recommend to wear gloves when handling them and to avoid touching your face or eyes.
If you can not handle the heat of the habanero pepper you can switch the type of pepper in this recipe to any other pepper type. Just do not change the amount of peppers added to the recipe.
Mango Habanero Salsa Ingredients
- 6 cups diced unripe mango (3-4 large, hard green mangoes)
- 1 1/2 cups diced habanero peppers (the pepper type can be changed to any pepper depending on how much heat you like in a recipe.
- 1/2 cup finely chopped yellow onion
- 1/2 tsp crushed red pepper flakes
- 2 tsp finely chopped garlic
- 2 tsp finely chopped ginger
- 1 cup light brown sugar
- 1 1/4 cup cider vinegar (5% acidity)
- 1/2 cup water
Equipment Needed to Make and Water Bath Can Mango Habanero Salsa
- Large Stainless Steel Pot or Enameled Dutch Oven
- Knife
- Cutting Board
- Liquid Measuring Cups
- Measuring Cups
- Water Bath Canner or Steam Canner
- 1/2 Pint Sized Canning Jars
- Lids
- Rings
- 1/2 Pint Canning Ladle
- De-bubbler
- Jar Lifter
- Headspace Measurer
- Funnel
Water Bath Canning Made Easy
Preserve the flavors of your favorite fruits and vegetables with my FREE comprehensive and beginner-friendly Water Bath canning eBook.
Process for Making and Canning Mango Habanero Salsa
Preparing Canning Jars
Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
Preparing Ingredients
Wash all produce well.
While wearing gloves. Peel and chop mango into 1/2-inch cubes. Dice habanero peppers into 1/2-inch pieces. Finely chop yellow onions, garlic and ginger.
Cooking the Mango Habanero Salsa
Combine all ingredients in an enameled Dutch oven or Stainless Steel Pot. Bring to a boil over high heat, stirring to dissolve the sugar.
Reduce to simmering, and simmer for 5 minutes.
Preparing Your Canner
Using Water Bath Canner:
Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your 1/2 pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.
Using a Steam Canner:
Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your 1/2 pint jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.
Filling Your Jars
Once you have hot jars and hot salsa.
Water Bath Canner:
Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.
Steam Canner:
Remove the steam canner lid and remove your jars one at a time using your jar lifter.
Fill hot solids into hot jars, leaving 1/2 inch (1 cm) headspace. Cover with hot liquid, leaving 1/2 inch (1 cm) headspace. (Check with headspace measurer). Remove air bubbles with a de-bubbler and adjust the headspace by adding more hot liquid if necessary.
Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight.
Join My Preserving Guide Facebook Group
Expert tips, tested recipes, and vibrant discussions on canning, dehydrating, freezing, and all things food preservation!
Processing Jars of Mango Habanero Salsa
Water Bath Canner:
Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.
If your water is not boiling start your processing time when the water is boiling. Process 1/2 pint jars for 10 minutes. Make sure to adjust your time for altitude.
Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.
Leave the jars in the water for 5 minutes.
Steam Canner:
Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct “Zone” per your altitude.
Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your “Zone”.
Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.
The processing times for steam canning are the same as for water bath canning. Process 1/2 pint jars for 10 minutes.
Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.
When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.
Carefully remove the lid by tilting it away from you to avoid steam burns.
Cooling your Jars
Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.
Tips for Safe Canning:
- Always use fresh, high-quality ingredients for canning.
- Follow a tested recipe and processing method to ensure safety.
- Use proper canning equipment and techniques to prevent contamination.
Storage and Shelf Life of Canned Mango Habanero Salsa:
- Store the canned salsa in a cool, dark place.
- Once opened, store the salsa in the refrigerator and consume it within 1 week.
Serving Suggestions
- Serve as a dip with tortilla chips for a flavorful appetizer.
- Use as a topping for grilled chicken, fish, or pork for a spicy and sweet twist.
- Mix into salads for a tropical flavor boost.
- Use as a marinade for shrimp or chicken before grilling for a burst of flavor.
FAQs
- Can I use a different type of pepper instead of habaneros?
- Yes, you can use any type of pepper you prefer, but keep in mind that it will affect the flavor and spiciness of the salsa. Do not change the amount of pepper in this recipe just the pepper type.
Mango Habanero Salsa is a versatile and delicious condiment that can be enjoyed year-round. By following this canning recipe, you can preserve the fresh flavors of mangoes and habanero peppers to enjoy whenever you like. Get creative with how you use this salsa, and enjoy the spicy-sweet goodness it brings to your meals.
Other Salsa Canning Recipes
Mango Habanero Salsa Canning Recipe
Equipment
- Large stainless steel pot or enameled dutch oven
- Enameled Dutch Oven or large stainless steel pot
- Water Bath Canner or Steam Canner
- Steam Canner or Water Bath Canner
Ingredients
- 6 cups diced unripe mango (3-4 large, hard green mangoes)
- 1 1/2 cups diced habanero peppers (the pepper type can be changed to any pepper depending on how much heat you like in a recipe)
- 1/2 cup finely chopped yellow onion
- 1/2 tsp crushed red pepper flakes
- 2 tsp finely chopped garlic
- 2 tsp finely chopped ginger
- 1 cup light brown sugar
- 1 1/4 cups Cider Vinegar 5% Acidity
- 1/2 cup water
Instructions
- Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
- Wash all produce well.
- While wearing gloves. Peel and chop mango into 1/2-inch cubes.
- Dice habanero peppers into 1/2-inch pieces. Finely chop yellow onions, garlic and ginger.
- Combine all ingredients in an enameled Dutch oven or Stainless Steel Pot. Bring to a boil over high heat, stirring to dissolve the sugar.
- Reduce to simmering, and simmer for 5 minutes.
- Prepare your cannerUsing Water Bath Canner: Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your 1/2 pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.Using a Steam Canner: Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your 1/2 pint jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.
- Once you have hot jars and hot salsa.Water Bath Canner:Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.Steam Canner:Remove the steam canner lid and remove your jars one at a time using your jar lifter.
- Fill hot solids into hot jars, leaving 1/2 inch (1 cm) headspace. Cover with hot liquid, leaving 1/2 inch (1 cm) headspace. (Check with headspace measurer). Remove air bubbles with a de-bubbler and adjust the headspace by adding more hot liquid if necessary.
- Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight.
- Water Bath Canner:Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.If your water is not boiling start your processing time when the water is boiling. Process 1/2 pint jars for 10 minutes. Make sure to adjust your time for altitude.Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.Leave the jars in the water for 5 minutes.Steam Canner:Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct "Zone" per your altitude. Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your "Zone".Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.The processing times for steam canning are the same as for water bath canning. Process 1/2 pint jars for 10 minutes.Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.Carefully remove the lid by tilting it away from you to avoid steam burns.
- Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
- Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.
Notes
Editorial Process
At Preserving Guide, I take pride in my thorough and impartial approach to recipe and product reviews. Read my editorial process for details
No Comment! Be the first one.