Bright, Fresh, and Slightly Spicy: How To Can Pineapple Mango Salsa

I made this pineapple mango salsa after one too many boring tomato salsas during canning season. This version is sweet (but not too sweet), spicy (but not too spicy). Most of all it’s fresh-tasting, perfect on fish tacos and grilled chicken.

This is one of those recipes that sounds a little weird but is super addictive.

Ingredients and Tools You’ll Need

This recipe uses bottled lime juice and white vinegar to balance everything to a safe pH level. It’s important not to increase the amounts of low-acid ingredients like bell peppers or jalapeños, as it will throw off the balance.

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If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• Water Bath Canner
• Pint jars

Ingredients

• 6 cups pineapple, peeled, cored, and finely diced (1 pineapple – it has to be fresh, no canned)
• 8 cups mango, peeled, pit removed, and finely diced
• 4 cups ripe Roma tomatoes, cored, seeded, and diced (These are meaty and less watery, to help you get the right consistency.)
• 2 cups bell peppers, diced with seeds and ribs removed
• 1 ½ cups red onion, finely chopped
• 6 jalapeños finely diced with seeds and ribs removed
• 6 cloves garlic minced
• 4 teaspoons salt
• 4 teaspoons cumin
• 4 teaspoons chili powder
• ¼ cup lime juice, bottled for safety
• ½ cup white vinegar, 5% acidity (it needs to be this level for safety)
• 6 tablespoons cilantro, optional
• 1-2 teaspoons cayenne pepper to taste; optional

How to Make Pineapple Mango Salsa

Step One: Prep For Canning

Wash 7 pint jars with hot, soapy water and place them in a water bath canner filled with water. Place over high heat and bring to a boil. Add the rings and lids to a saucepan and bring to a simmer.

Step Two: Boil Ingredients

In a large pot, add all of the ingredients except the cilantro, if using. Set over medium-high heat and bring the mixture to a boil.

Step Three: Simmer

Once boiling, reduce heat to low, add cilantro if using, and simmer for 30 minutes. The mixture should start to thicken slightly while simmering.

Step Four: Fill Jars And Remove Air Bubbles

Remove the jars from the canner. Use a canning funnel and ladle, and fill the jars with salsa, leaving a ½-inch headspace. Using a wooden chopstick, remove air bubbles from the jars and refill the jars, making sure they maintain a ½-inch headspace.

Step Five: Clean Rims And Apply Lids

Use a clean, damp cloth to wipe the rims of the jars, paying special attention to the underside of the rim where the lid will seal. Fasten lids and rings fingertip tight.

Step Six: Process

Transfer the jars to the water bath canner making sure the jars are fully submerged in water with 2 inches above the lids. Cover and bring the water to a boil. Once it hits a rolling boil start the timer and process the pint jars for 15 minutes. Once processed, remove the canner from the heat, remove the lid, and let the jars sit in the canner for 5 minutes.

Step Seven: Cool

After 5 minutes, remove the jars from the canner, place them in a heat-safe area, and cool for 12-24 hours. After 24 hours, check for a proper seal. Once a proper seal has been confirmed, remove the rings and store the jars in a cool, dark area for up to 18 months or per the lid manufacturer’s recommendation.

Serving & Storing Pineapple Mango Salsa

Properly sealed jars keep up to 18 months in a cool, dark place. Refrigerate after opening and use up the jar within 1-2 weeks.

Serve your salsa with some of these foods.

Make It Your Own

While canning recipes need to follow exact measurements for safety, it’s okay to adjust these elements:

• Use different colors of bell peppers (keeping the total amount the same)
• Reduce the amount of jalapeños or cayenne for milder heat
• Skip the cilantro if you’re not a fan

Printable Recipe