Monday, August 6, 2012

Bottled Mango Peach Salsa

This delicious summer salsa can now be enjoyed all year!

Mango Peach Salsa - Bottled
Recipe adapted from Ball Book of Home Preserving

6 c. chopped tomatoes
3 c. chopped peaches
3 c. chopped mango's
1 bell pepper, seeded and finely chopped
1 1/2 c. chopped red onion
4 jalapenos, seeded and finely chopped
2 c. loosely packed finely chopped cilantro
1/2 c. honey
1 Tbsp. lime juice
2 Tbsp. balsamic vinegar
1/4 c. apple cider vinegar

Blanch tomatoes to easily remove skins.
Chop tomatoes and place into a colander to drain.

Meanwhile, chop the bell pepper, onion, jalapenos and place in a large pot.
Chop cilantro and set aside.
Combine honey, lime juice and vinegars and set aside.

Chop the mango's and peaches and add to the pot.
Immediately measure out the strained tomatoes and add to pot.
Over medium-high heat, bring salsa mixture to a boil, stirring constantly.
Add cilantro and liquid ingredients.
Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes.

Ladle hot salsa into hot jars, leaving 1/2" headspace.
Remove air bubbles and wipe the rim of jars clean.
Screw band down on lid to fingertip-tight.

Process in steamer or waterbath canner for 10 minutes (half-pints), or 15 minutes (pints).
Remember to adjust for altitude.
Makes ~7 pints.

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