All of the Romero kids love mangos. Unfortunately, it’s not always easy to find perfectly ripe fruit for recipes so they’ve turned to frozen mangos, which means they can make this salsa year-round. Simply thaw the fruit and you are good to go
M A K E S: About 2 pint jars
INGREDIENTS:
- 2 large firm ripe mangos, peeled and chopped (about 2 1/2 cups fresh or frozen)
- 1 small red onion, chopped
- 1/2 cup finely chopped fresh cilantro
- 1 serrano pepper, seeded and minced
- 3 tablespoons bottled lime juice
- 2 tablespoons finely chopped candied ginger
- 1 1/2 tablespoons firmly packed dark brown sugar
- 1/2 teaspoon table salt
INSTRUCTIONS:
- In a large saucepan, combine the mangos, red onions, cilantro, serrano peppers, lime juice, candied ginger, brown sugar, and salt. Cook over medium-low heat, stirring frequently, until the mixture is hot all the way through, 5 to 10 minutes. Do not boil. Remove the pot from the heat.
- Ladle the salsa into hot jars, leaving ½-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process pint jars in a water bath canner for 10 minutes (see p. 34 for instructions). Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
