Spicy Mango Salsa Canning Recipe: A Flavorful Delight

This spicy mango salsa canning recipe bursts with juicy mangoes, zesty lime, and a kick of jalapeño. Perfect for quick meal prep, it’s a delicious way to preserve summer flavors and impress your family and friends!

Spicy Mango Salsa Canning Recipe

Ingredients for Canning Spicy Mango Salsa

Gather these vibrant ingredients to create your flavorful spicy mango salsa:

• 3 medium mangoes, peeled, seeded, and cut into ½ inch chunks (approximately 4 ½ cups prepared)
• ¾ cup red bell pepper, stemmed, seeded, and diced
• ¼ cup jalapeño peppers, chopped and seeded
• 1 small white onion, peeled and diced (approximately 1 cup prepared)
• 3 tablespoons fresh cilantro, chopped
• ½ cup lime juice (fresh or bottled)

Equipment for Canning Spicy Mango Salsa

Before diving in, make sure you have the right tools:

• Stock pot for cooking
• Prepared canning jars (half-pints or pints)
• Canning lids and bands
• Water bath canner

How to Make and Can Spicy Mango Salsa

Preparing the Mango Salsa Base

Start by combining all your chopped ingredients in a stock pot. The vibrant colors will spark joy as you bring everything to a boil, allowing the flavors to meld beautifully.

Canning the Spicy Mango Salsa

Once boiling, reduce the heat and let it simmer for about 5 minutes. Ladle your salsa into prepared jars, ensuring to leave ½ inch headspace. Remove any air bubbles, wipe the rims, and apply the two-part canning lids fingertip tight. Finally, process the jars in a preheated water bath canner for 15 to 20 minutes, depending on the jar size.

Altitude Adjustments for Canning

Altitude can affect canning times. Here are some adjustments to keep your salsa safe and tasty:

• 0 to 1,000 ft: Half-pints 15 mins, Pints 20 mins
• 1,001 to 6,000 ft: Half-pints 20 mins, Pints 25 mins
• Above 6,001 ft: Half-pints 25 mins, Pints 30 mins

Tips for Successful Spicy Mango Salsa Canning

Mango Selection and Preparation

Choose fully ripe mangoes for the best flavor. Their sweetness, paired with the zesty lime juice, creates a magical balance that’s hard to resist.

Pepper Substitutions and Heat Levels

Feel free to substitute sweet peppers for jalapeños if you prefer less heat, but the total pepper volume should remain at 1 cup for optimal flavor.

Jar Size and Headspace Recommendations

Stick to half-pint or pint jars for canning this salsa. Proper headspace helps with sealing and preserves the quality of your salsa.

Storing and Serving Your Canned Salsa

Pantry Storage Guidelines

Your spicy mango salsa will keep well on pantry shelves. Store in a cool, dark place, and enjoy the flavors of summer all year round!

Delicious Serving Suggestions

This salsa makes a fantastic dip for chips, a vibrant topping for tacos, or a zesty complement to grilled meats and fish. It’s versatile and sure to impress your guests!

FAQs

Related Recipes to try

• Meal Prep
• Quinoa Salad
• Southwest Quinoa Grilled Corn Salad
• Spring Beet Salad
• Asparagus Tomato Feta Salad

Conclusion

Enjoy the delightful balance of sweetness and heat in this spicy mango salsa. It’s perfect for enhancing your meals or sharing with friends. For more inspiration, check out my recipes on Pinterest. You’ll find delicious ideas that will elevate your cooking game!

Spicy Mango Salsa Canning Recipe: A Flavorful Delight

Preserve the taste of summer with this shelf-stable Spicy Mango Salsa, a delightful blend of sweet mango, bell peppers, and jalapeños, perfect for various culinary uses.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Course Condiment, Snack

Cuisine American, Mexican

Servings 4 pints

Equipment

• stock pot
• Water bath canner
• jars
• Lids
• Rings

Ingredients

  

• 4.5 cups mangoes peeled, seeded, and cut into ½ inch chunks
• ¾ cup red bell pepper stemmed, seeded, and diced
• ¼ cup jalapeño peppers chopped and seeded
• 1 cup white onion peeled and diced
• 3 tablespoons fresh cilantro chopped
• ½ cup lime juice fresh or bottled

Canning Specifics

• ½ inch headspace for jars
• two-part lids canning lids applied fingertip tight

Instructions

 

• Combine mangoes, red bell pepper, jalapeño peppers, white onion, cilantro, and lime juice in a stock pot. Bring the mixture to a boil.
• Reduce the heat and simmer the salsa for 5 minutes.
• Ladle the hot salsa into prepared canning jars, ensuring a ½ inch headspace.
• Remove any air bubbles, adjust the headspace if necessary, wipe the jar rims clean, and apply canning lids fingertip tight.
• Process the filled jars in a preheated water bath canner. Process half-pint jars for 15 minutes and pint jars for 20 minutes at elevations up to 1,000 feet.
• Adjust processing times for higher elevations: 20 minutes for half-pints and 25 minutes for pints from 1,001 to 6,000 feet; 25 minutes for half-pints and 30 minutes for pints above 6,001 feet.

Notes

• This recipe is tested with fully ripe mangoes, and the acidity is corrected with lime juice. Fresh lime juice is preferred for optimal flavor, though bottled lime juice is acceptable.
• Hot peppers can be substituted for sweet peppers in canning salsa. Do not use jars larger than a pint for this recipe.

Notes

Recipe tested with fully ripe mangoes; acidity is corrected with lime juice. Fresh lime juice is preferred for flavor, though bottled is acceptable. Hot peppers can substitute sweet peppers in canning salsa. Do not use jars larger than a pint. Recipe adapted from The All New Ball Book of Canning and Preserving.

Keyword canning recipe, homemade salsa, mango salsa, spicy mango salsa