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+ servings
Overhead photo looking down into a jar of Pineapple Mango Salsa.

Chunky Pineapple Mango Salsa

Arlene Mobley - Flour On My Face
Chunky Pineapple Mango Salsa
5 from 1 vote
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Condiment, DIY
Cuisine American
Servings 48 Servings
Calories 22 kcal

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
  • cup sugar
  • ½ teaspoon salt
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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.

Notes

  • 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: 0.25cup | Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 86mg | Fiber: 1g | Sugar: 4g | Vitamin A: 349IU | Vitamin C: 16mg | Calcium: 6mg | Iron: 1mg
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