Chunky Pineapple Mango Salsa
Chunky Pineapple Mango Salsa
Ingredients
- 4 cups chopped Roma tomatoes (cored, seeded and drained in a colander)
- 3 ½ cups of chopped fresh pineapple (1 large pineapple)
- 2 cups chopped mango (about 2 mangoes)
- 1 cup chopped sweet onion
- 1 cup chopped red bell pepper (1 large pepper)
- ¼ cup jalapeno peppers (finely minced (2 medium jalapeno peppers))
- 1 teaspoon grated fresh ginger
- 2 cloves fresh garlic (minced)
- ¼ cup apple cider vinegar
- ¼ cup bottled lime juice
- ⅓ cup sugar
- ½ teaspoon salt
Instructions
- Place all of the ingredients in a 5 or 6-quart pot.
- Slowly bring the ingredients to a boil.
- Reduce heat and simmer 10 minutes.
- Fill jars leaving a ½ inch headspace.
- Process the filled jars in a hot water bath for 20 minutes.
- Place the hot jars on a towel and allow to cool overnight before storing.
Recipe Expert Tips
- Cooking time does not include the 20-minute processing time in the hot water bath canner.
- The recipe source for this recipe is the Better Homes & Garden Special Interests Magazine CANNING September 2015
Nutrition
Serving: 0.25cupCalories: 22kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 26mgPotassium: 86mgFiber: 1gSugar: 4gVitamin A: 349IUVitamin C: 16mgCalcium: 6mgIron: 1mg
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