Mango Habanero Salsa

Canning Recipe

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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


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Processing Time: 10 Min


– Large Stainless Steel Pot – Knife – Cutting Board – Measuring Cups - Water Bath Canner – 1/2 pint Canning Jars – Lids – Rings – Headspace Measurer - Funnel – Jar Lifter

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Mango Habanero Salsa Canning Recipe

Homemade salsa that is sweet and spicy.

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Prep Jars and Lids

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.

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Prep Ingredients

Wash all produce well. While wearing gloves. Peel and chop mango, dice habanero peppers, finely chop yellow onions, garlic and ginger.

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Cook Salsa

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.

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Prepare Canner

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.

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Fill Jars

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.

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