This delicious Mango Habanero Salsa canning recipe is from the USDA Complete Guide to Home Canning
Prep Time: 45 Min
Green Unripe Mango Habanero Peppers Yellow Onion Garlic Ginger Crushed Red Pepper Flakes Light Brown Sugar Cider Vinegar (5% Acidity) Water
Cook Time: 15 Min
Processing Time: 10 Min
Homemade salsa that is sweet and spicy.
Clean the jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass. Warm jars in your canner as it heats up.
Wash all produce well. While wearing gloves. Peel and chop mango, dice habanero peppers, finely chop yellow onions, garlic and ginger.
Combine all ingredients in a Stainless Steel Pot. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce to simmering, and simmer for 5 minutes.
Put your water bath canner on your stove. Add your 1/2 pint jars to the water bath canner. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.