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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 minutes
Cook Time 15 minutes
Total Time 45 minutes
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.

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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