Mango Salsa || Summer in a Jar
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- Опубліковано 3 чер 2023
- This is one of our favorites! We use it on beef, chicken or fish tacos. I serve it up with taco salads, burritos, chips and guac. Spicy and sweet with just the right amount of tang from real limes. There's no vinegar in this recipe for the salsa purists!
Clemson pH chart I use: www.clemson.edu/extension/foo...
xoxo,
Carter
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That moment of panic when you think the recipe is lost forever! So happy you found it, Carter. It is beautiful!
It was total panic! David thought I had lost my mind. ;-)
Making some today! This looks yummy. Thank you for the video!
It's so yummy!
Carter that salsa looks amazing
Thanks, Mary! It's really tasty!
Looks amazing and beautiful! Definitely on my list for next summer. I love having pretty tasty things on my pantry shelf 😊
Me too! And this one is particularly awesome.
Delicious thank you!
Yay! So glad you liked it, Constance!
Im going to make this tomorrow it looks great.
Keep me posted, Jennifer!
I just made it ,it's fabulous....
I'm going to try this one
Yay! Hope you like it as much as we do, Cindy!
Okay I am answering my own question about how much mango is needed to get a full recipe of six half pints. It requires 6 cups of chopped mango. I bought really large mangoes and some of them yielded 2 cups. But I think as much as I love this recipe, working with fresh mangoes is challenging because of trying to judge ripeness and cutting out bad spots etc. I think I am going to pamper myself next time and buy a five pound bag of frozen mangoes and I should be able to double batch the recipe and have a little bit for just eating. Hope this helps someone else.
Nothing wrong with shortcuts, Judy! It is hard to judge quantities for some of these recipes, especially when the fruit size can vary so much! Thanks for chiming in!
FYI: There is a pH meter that can be purchased. It is not expensive at all.
I believe this is your final recipe:
DOUBLE BATCH: 12 pint jars
6 ripe mangoes
4 jalapeños
1 red bell pepper, diced
6 tablespoons of cilantro
1 cup and 1 tablespoon of the lime juice
2 small red onions finely chopped
2 teaspoons salt
DIRECTIONS
Boil for 5 minutes and put it in the jars.
De-bubble. Fill up to ½ headspace
Make sure liquid is divided equally
Close jars
Water bath for 15 minutes in full boil
Turn stove off
Uncover pot
Let the jars sit in the water for 5 minutes
Take jars out
Let jars sit in the pantry for at least 4-6 weeks to let flavors meld
Looks good! I do use pH strips for my kombucha that I also use to be certain I'm in good shape for canning. Always good to see you here, Victoria!
@@growandpreserve Yes, I also use the strips; however, I saw a video of a lady that was making a tomato sauce that was 'made up' and she said that there was no way that she would trust the strips and that is where I found out that there is such a monster as a pH meter. 😁 Going to the store tomorrow to purchase the things I need to complete the ingredients I need. This looks so good, I can't wait and then I have to wait a whole month+ to really eat it. Again, thank you for sharing all these wonderful recipes.
BTW: I made ghee today in the oven, piece of 🍰 to make and already used for dinner.
@@lifeisgood-victoria796 You're going to love this one. It's worth the wait!
Thanks for sharing this recipe Carter. Did you just heat and bring to a boil for 5 minutes? Also, was it 15 minutes in the water bath canner? So excited to try this recipe!
Yes to both! I think I left a couple things on the editing room floor. So sorry!
@@growandpreserve no worries thanks for the recipe!
The moment when you are watching the video and remember I forgot to add the cilantro in my peach salsa.. oh well.. enjoy your videos.
Oh no! Better that you forgot the cilantro than the mango! It'll still be wonderful.
Thanks for bringing this recipe to my attention, as I have the same book. I don’t like heat so do you think I could sub some other type pepper like green or cubanelle with the extra lime juice? Thank you.
Absolutely! No heat required.
How long did you water bath can those? I'd like to do this in my presto digital but am not sure of the time. (I've never used it for water bath canning. Still very new.) Thank you!
Carter, I’m excited to try this recipe. Which mango do you prefer, red or yellow, ripe or unripe? I was unclear. Thanks in advance, have a lovely day.
Sorry! My mango dilemma was confusing, wasn't it? I used red ripe mangoes for this. Keep me posted!
when I lived in the tropics, my two mango trees gave me over 400 pounds per year! I found some Philipino mango pickle recipe (sweet pickles) that my neighbors would beg me to make for them.
Wow! That sounds so good! Trying to wrap my head around 400lbs of mangoes!
Thanks Carter! I searched and searched too. So upset. I had purchased 18 lbs of mango several weeks back and made mango, raspberry jam and mango chutney because I couldn’t find this recipe. Will hopefully be able to grab some mangoes to make this. Thanks for sharing. QQ: can I use the full amount of red bell pepper and sub regular jalapeño for the 2 chipotle peppers? I think the chipotles might ruin the gorgeous colors.
I bet your jam and chutney will be fabulous though! I'd be fine subbing a couple jalapenos plus a tablespoon or so of lime juice for the couple chipotles in adobo. I totally agree that the adobo would ruin the color. Let me know if you get a chance to make this! I mat need to make some mango raspberry jam now!
I just used one of the chipotle peppers in adobo sauce. It doesn't ruin the color of the salsa it's just a deep red floater in the salsa.
So no cayenne or cumin and honey like in the pineapple and peach salsas? Certainly a bit sweeter thank you for sharing …writing all these Amazing recipes today with a bit of down time…love that fresh lime juice is on this we adore citrus here so excited to try one day mouth is watering now lol…stay blessed
This one just has a few ingredients, but it's terrific. Sounds like your list is growing!
Beautiful salsa. Were the red mangoes sweeter? or were they more ripe than the yellow? Thanks Carter good video.
Thanks, Donna! The red mangoes were ripe, whereas the yellow mangoes were decidedly not ripe! ;-)
I have wondered this as well!
How long to process with pint jars?
When you read off the recipe from the book you didnt mention the lime juice. Im planning on making a big batch like yours but i wrote it down as a single batch. Would it be a half cup then for a single?
Heather, I'm sorry. Not sure how I missed this earlier. Yes. 1/2 cup of lime juice for a single recipe, full cup for a double batch.
How beautiful, wish I could eat it. I can't eat the onions and peppers. I wonder if I cooked 1 whole jalapeño for the 5 minutes and then removed it before canning them? Or using a spice bag to put the onions and peppers in?
I’m curious if you are allergic to the onions and peppers or if it’s purely a taste thing. I am allergic to onions but only in their raw state. I have found some work arounds for canning recipes. If our situations are similar I’m happy to share…
So interesting, Tandyhn! Thanks for chiming in.
Oh, Lisa, what a challenge. I think I might lean into replacing the peppers and onions. Keep the seasonings but turn it into a mango cherry pineapple "salsa", or something similar. It would still be delicious!
Hi Carter, just found your channel. New to canning just did our first 6 jars of plain pork butt in our new all American. Deelcious! I have pounds of organic dried mangos (from Costco) that i would love to use. Any suggestions on reconstituting the mangoes prior to using them in this recipe! New Sub❤
Welcome, Cheche! Honestly, I don't know the answer to that question. If you try it, I would make sure they are fully rehydrated so they don't suck up all the liquid in the canning jar. I would also make sure you like the rehydrated texture before you can it. Lots of my chutneys use dried fruit of one type or another. The soaking process for the apricots in this video might be a good place to start: ua-cam.com/video/yiGZ3RAxui0/v-deo.html. Keep me posted!
Mango jam.
So those 2 recipe books aren't the same? I have the complete book and thought it contained everything from the Blue Book and more. Guess I need both? Idea for video - a review of the canning and preserving books that you have and use. What UA-cam channels do you watch for inspiration? Just some thoughts Carter. Thanks for another great video!
Nope. Not the same. The one where I found this recipe is much less "our way or the highway" in that it gives lots of mix and match options for various recipes, plus it allows for alternative acids like fresh squeezed lemon or lime juice in some recipes, and it offers some serving recipes. Like the big Ball book, it is primarily water bath canning, but the recipes are more creative and "fresh". I love your idea about favorite canning and preserving books. I am a total cookbook addict, so that will be super fun to put together! I like the favorite YT channels idea as well. There are some channels I absolutely adore, both on the preserving and the gardening side. Thanks so much for the great ideas, Darla! Always so good to see you. I hope your Summer is off to a good start.
@dtassler I love this idea & I think many of Carter’s followers @growandpreserve would benefit.
@@carolallen6219 I'm working on it! It's on my schedule for filming in July. I've been gathering my notes! Thanks so much to both of you!
@@growandpreserve that is wonderful news! I found you recently & have been working my way through your videos. Also, it’s worth mentioning that I placed an order for not your mamas canning book, pressure canning for beginners, and beyond by Angi plus the pickled pantry (which I already had on my Kindle, but I prefer a paper book when possible). I didn’t go back and fix all the capitals in the titles and I admit it’s making my fingers itch! Lol. By the way, I made your barbecue sauce in hopes of making the Brunswick stew. The sauce is delicious! Thank you for all the wonderfully instructive videos💚
@@carolallen6219 You will love all those books! So glad you like the sauce. Can't wait to hear what you think of the Brunswick Stew! It's one of my favorites. So happy to have you here!
May I ask how you use this? It looks so good but I don't know what to do with it! Thank you so much
You may ask anything you like, Gina! I use this on anything Mexican or any type of spicy protein. Fish tacos, beef burritos, taco salad, grain bowl with spicy grilled chicken or pork, blackened anything, etc. The salsa is cooling, a bit sweet with a touch of spice. Let me know if you try it. Good to have you here, Gina!
Stick a chip in it and make enjoy it straight Or skip the chip and use a spoon it's that good.
When you reviewed the ingredients for one bath you under left out the amount of lime juice. Is it one cup?
Hi Carter, when you read the recipe did you leave out the cup of lime juice or did I miss something? Thanks!
You are right! I did say it when I put the ingredients in but not when I read them. So sorry! Wish I could go back and edit, but YT won't let me do that.
@@growandpreserve Thank you for answering, I just didn't want to miss anything because this recipe looks great and can't wait to try!!!!
You can buy frozen cut up mangos.
Yes. That works, as long as you fully defrost first.
Hi Carter, was wondering if you add tomatoes does it change ph?
Yes, it would change the ph. I'm traveling without access to my cookbooks, so I can't remember if this recipe uses ripe mangoes or green mangoes. If it's ripe mangoes, then tomatoes would be a lower ph, which is fine for canning. If this recipe uses green mangoes, then tomatoes would be higher ph, potentially throwing off the overall ph for safe water bath canning. Does that make sense?
@@growandpreserve mangos are very ripe, but will check ph with my phone stripper but it’s not as accurate as some but gives me a range to watch for. Thanks so much for your quick response. Safe travels!
I made the mango chipotle salsa and it was pure awesomeness. But I also came up short only getting 4 and a half half pints. I wish they gave us a measurement of cups because there is a wide variety of sizes in mangoes . If anybody has such a measurement please share.
It is frustrating, isn't it? This is why I make notes all over the recipes. So glad you liked the mango salsa!
Can you post quantities?
Did I miss...how long did those WB for?...clemson PH balance chart?
Hey, Marcia! These process for 15 minutes, adjusting for altitude. So sorry I forgot the chart! Here it is: www.clemson.edu/extension/food/food2market/documents/ph_of_common_foods.pdf I will also put it above in the notes.
@@growandpreserve ..no worries at all!
So, for us newbie’s learning and contemplating canning; would you mind explaining the importance of the PH level, etc.? 😊 Thank you!
Of course. Note that I'm going to steer away from the Amish way of water bathing low acid foods because I have no experience there. Generally speaking, water bathing keeps the jars at 212F for a period of time that is sufficient to destroy many bad organisms, but it's not hot enough to destroy botulism. It's the acidic environment (pH) of the food that keeps botulism at bay. We want the pH of the food inside the jars to be 4.6 or below in order to be acidic enough to make the food safe at the low canning times we typically use in water bath canning.
@@growandpreserve Thank you so much for getting back to me! I appreciate you sharing your expertise.😊👍
Does anyone know the amount/cups of store bought frozen mango would be to equal 6 ripe mangoes? And could I use the Real lime instead of squeezing fresh. Looking for shortcuts here.
Sorry just saw it should be 6 cups
And yes to bottled lime juice, if you prefer.@@lauriethompson1480
Hi Carter. Unfortunately I'm too far away living in NZ for shipping. Forjar lids 1000 wide mouth would be $171 USD or
NZD 280😂. How sad for me.
Wow! That's an eye-popper, isn't it? I hope you have a source for good lids there?
Hi I sent you a recipe for a red sauce which taste like heinz tomato sauce did you get it
I didn't get it. Did you send to carter@growandpreserve.com? I'd love to see it, if you get a chance. Thanks, Eddie!
@@growandpreserve ua-cam.com/video/AI2hq3sy-eQ/v-deo.html
How long did you water bath for ? X
15 minutes
@@growandpreservethank you so much for replying. I’ve got three bags of frozen mango chunks … guess what I’m canning this afternoon? 😂❤
@@Katya-zj7ni Nice!
Can I do canning of bought Mango Salsa? Because it requires to be at the refrigerator... don't like that. I would rather have it on the pantry.
My guess is that the pH may not be low enough to safely can it, which is why they require refrigeration.
Thank you Carter! Love your channel.
In my family we are wimpy when it comes to heat 😂 I was wondering how hot this salsa was with 4 Jalapeños?
I don't think it's hot at all, but you certainly don't have to use any hot peppers at all. Sweet peppers sub without issue. Let me know what you decide to do!
@@growandpreserve would I be able to swap Pumpkin for the Peaches in this recipe? Looking at the chart you letcus download Pumpkin is higher pH 4.9 to 5.5 ish
Or cranberries I didn't see it on the food list
Interesting, Megan. I don't have any experience canning pumpkin in this scenario. Pumpkin is pretty dense. I'm just not sure the heat could penetrate in such a short canning session. @@user-tx2qu6bl7u
Cranberries could be done safely as a sub for the mango, but you will want to double check the level of sweet/tart.@@user-tx2qu6bl7u