Tropical Peach & Mango Salsa Delight
Celebrate the flavors of summer with this vibrant Tropical Peach & Mango Salsa Delight, a perfect balance of sweet and spicy that will liven up any dish! Inspired by Chef Chris (aka Chef #1118755), this canned salsa recipe cleverly combines diced firm peaches and ripe mangoes with fresh jalapeños for a delightful kick. Accentuated by the zesty freshness of lime juice and brightened with aromatic herbs like cilantro or parsley, this salsa can be enjoyed on its own, as a topping for grilled meats, or even as a colorful complement to tacos. The optional addition of garlic or ginger provides savory warmth that enhances the tropical fruit without overwhelming it. Perfect for preserving peak summer produce, this easy canning recipe will keep your kitchen filled with sunshine all year long. Just remember to choose firm, ripe mangoes for best results!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Firm fresh peaches
4 (Seeded, peeled if desired, and diced (about 6 cups))
Firm ripe fresh mango
2 (Peeled, seeded, and diced (about 2 cups, non-fibrous))
Fresh jalapeños or habanero
4 or 1 (Diced)
Holland orange bell peppers
1.5 cups (Diced (about 2 cups))
Red onion
1 (Diced fine (about 1.5 cups))
Minced garlic or minced ginger
2 tablespoons (Optional)
Chopped fresh cilantro or parsley
3 tablespoons (Optional)
Fresh lime
1 (Juice and zest)
White vinegar
1.5 cups ((5 percent acid))
Sugar
1 cup
Salt
0.5 teaspoon
Instructions
1
Begin by sterilizing 11 Ball jars along with their lids and screw tops by washing them in hot, soapy water or placing them in a boiling water bath.
2
In a large heavy-bottomed pot, combine the diced peaches, mangoes, jalapeños (or habanero), orange bell peppers, red onion, minced garlic (or ginger), chopped cilantro (or parsley), lime juice, lime zest, white vinegar, sugar, and salt.
3
Bring the mixture to a rapid boil over high heat, stirring regularly to ensure the sugar fully dissolves.
4
Once boiling, reduce the heat to a simmer, allowing the salsa to gently cook for 5 minutes. Avoid overcooking to retain the fresh flavors and textures.
5
Carefully ladle the hot salsa into the prepared sterilized jars, leaving 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean, damp paper towel to ensure a proper seal.
6
Place the lids on the jars and screw on the metal bands, tightening firmly but not excessively.
7
Transfer the sealed jars to a canner, ensuring they are covered by at least 1 inch of boiling water. Bring the water back to a boil and process the jars for a minimum of 20 minutes.
8
Using canning tongs, carefully remove the jars from the water and let them cool in a draft-free area overnight. After cooling, check the seals by gently pressing the center of each lid; it should not pop back.
9
If desired, remove the screw bands and label each jar. Store sealed jars in a cool, dark place, ideally using within one year to enjoy the freshest flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Peach & Mango Salsa Delight?
It is a vibrant, sweet, and spicy canned salsa that combines firm peaches and ripe mangoes with jalapeños and aromatic herbs.
Who inspired this recipe?
This recipe was inspired by Chef Chris, also known as Chef #1118755.
What are the primary fruits used in this salsa?
The main fruits are firm fresh peaches and firm ripe fresh mangoes.
How many peaches do I need for this recipe?
You will need 4 firm fresh peaches, which equals approximately 6 cups when seeded, peeled, and diced.
What type of mangoes should I use?
You should use 2 firm, ripe, non-fibrous mangoes to ensure the best results.
Is this salsa spicy?
The spice level comes from 4 diced jalapeños, or you can use 1 habanero for a more intense heat.
What type of bell pepper is used?
The recipe calls for 1.5 cups of diced Holland orange bell peppers.
How should the red onion be prepared?
You should finely dice 1 red onion, which should result in about 1.5 cups.
Can I use ginger instead of garlic?
Yes, you can use 2 tablespoons of either minced garlic or minced ginger to provide savory warmth.
What herbs are recommended for this salsa?
You can use 3 tablespoons of chopped fresh cilantro or parsley.
Does the recipe use lime juice?
Yes, it uses the juice and the zest from one fresh lime.
What kind of vinegar is required?
The recipe requires 1.5 cups of white vinegar with a 5 percent acidity level.
How much sugar is added?
The recipe includes 1 cup of sugar to balance the acidity and heat.
How many jars does this recipe prepare for?
The instructions guide you to sterilize 11 Ball jars for the salsa.
How do I sterilize the canning jars?
Wash them in hot, soapy water or place them in a boiling water bath along with their lids and screw tops.
What is the first step in the cooking process?
Combine the diced peaches, mangoes, peppers, onions, aromatics, lime, vinegar, sugar, and salt in a large heavy-bottomed pot.
How long should the mixture boil?
Bring the mixture to a rapid boil over high heat, then reduce the heat and simmer for exactly 5 minutes.
Why shouldn't I overcook the salsa?
Avoid overcooking to ensure the salsa retains its fresh flavors and firm textures.
How much headspace is needed in the jars?
Ladle the hot salsa into the jars leaving exactly 1/2 inch of headspace at the top.
How do I ensure a proper seal on the jars?
Wipe the rims of the jars with a clean, damp paper towel before placing the lids and tightening the bands.
What is the water bath processing time?
Process the sealed jars in boiling water for a minimum of 20 minutes.
How much water should cover the jars during canning?
Ensure the jars are covered by at least 1 inch of boiling water.
How should the jars be cooled?
Remove them with canning tongs and let them cool in a draft-free area overnight.
How do I check if the jar seal is successful?
Gently press the center of each lid; it should stay down and not pop back if properly sealed.
Where should the finished jars be stored?
Store them in a cool, dark place to maintain quality.
What is the shelf life of this salsa?
For the freshest flavors, it is recommended to use the salsa within one year.
What are some ways to serve this salsa?
It can be enjoyed on its own, as a topping for grilled meats, or as a complement to tacos.
Can I peel the peaches?
Peeling the peaches is optional based on your preference.
What is the total ingredient count for this recipe?
The recipe contains 11 distinct ingredients.
Is this recipe suitable for long-term preservation?
Yes, it is specifically designed as a canning recipe to preserve summer produce for year-round use.