Saturday, August 23, 2014

Canned Mango Salsa

Mango Salsa
3 Red Mangoes
3 Red Pepper
2 large Oranges peeled
1 Sweet onion
2-3 Jalapenos
2 green onions
1/3 to 1/2 cup lime juice
1 TBSP Amchur (Green Mango Powder)
1 TBSP grated ginger (optional)
salt to taste

Dice all ingredients and mix.  Add lime juice.
I found it to be very liquid, but no worries as it thickened in the canning process.
I sterilized 5 pint jars and lids.
  Each jar was filled to 1/2 below the top, except the fifth jar. It was only 3/4 full so it went in the fridge and was consumed in about three minutes.
Then I felt like that guy that saw a double rainbow on YouTube a few years ago.
Crazy guy.

Dropped them in the water bath and processed them for thirty minutes.
Hopefully this prevents any botulism from happening, 

 I will let someone else do a taste
 test before I dare dip my chip in there.
  Kinda the way royalty had tasters and that's why,
 It's salsa for a queen!