How to Make Fresh + Gorgeous Pineapple Mango Salsa
This is sweet (but not too sweet) and spicy (but not too spicy). But most of all it’s fresh. We love this pineapple mango salsa spooned onto tacos or grilled chicken, and we also love it with tortilla chips. We just love it.
It’s also perfect as a gift because it’s a water-bath canning recipe that’s bright, beautiful, and a little unusual.
Pineapple Mango Salsa
Equipment
- Pint jars
Ingredients
- 6 cups pineapple peeled cored and finely diced (1 pineapple)
- 8 cups mango peeled pit removed, and finely diced
- 4 cups ripe Roma tomatoes cored, seeded, and diced
- 2 cups bell peppers diced with seeds and ribs removed
- 1 ½ cups red onion finely chopped
- 6 jalapenos finely diced with seeds and ribs removed
- 6 cloves garlic minced
- 4 teaspoon salt
- 4 teaspoon cumin
- 4 teaspoon chili powder
- ¼ cup lime juice
- ½ cup white vinegar 5% acidity
- 6 tablespoon cilantro optional
- 1-2 teaspoon cayenne pepper to taste optional
Instructions
- Prep for canning. Prepare the canner 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 into a saucepan and bring to a simmer.
- Boil ingredients. In a large pot add all of the ingredients minus the cilantro, if using. Set over medium-high heat and bring the mixture to a boil.
- Simmer. Once boiling reduce heat to low and allow to simmer for 30 minutes. The mixture should start to thicken slightly while simmering.
- Fill jars and remove air bubbles. Remove the jars from the canner, using a canning funnel and ladle, and ladle the salsa into the jars leaving a ½” headspace. Using a wooden chopstick remove air bubbles from the jars and refill the jars making sure they maintain a ½” headspace.
- 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. Fasted lids and rings fingertip tight.
- Process. Transfer the jars to the water bath canner making sure the jars are fully submerged in water with 2 inches of water 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 allow the jars to sit for 5 minutes.
- Cool. After 5 minutes, remove the jars from the canner, place them in a heat-safe area, and allow the jars to 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.
Notes
.There’s something magical about the sweet and spicy combo that everyone loves. It’s one of those recipes that sounds a little weird but is super addictive. It’s the best on top of fish tacos. The best!
I you love it and find lots of ways to enjoy.
Key Ingredients and Tools
To make this salsa, a few key tools and ingredients are essential for success. Substitutions are okay, sometimes.
- Canning funnel. This tool helps you easily fill jars without making a mess, ensuring the salsa stays inside the jar and not all over your counter.
- Jar lifter. Essential for safely removing hot jars from boiling water, preventing burns, and ensuring a secure grip.
- Pineapple. Fresh pineapple is crucial for this recipe’s sweetness and texture; canned pineapple won’t give the same fresh flavor.
- Roma tomatoes. These tomatoes are meaty and less watery, which helps the salsa maintain the right consistency.
- Bottled lime juice. Using bottled lime juice ensures a consistent acidity level, which is important for safe canning.
- White vinegar (5% acidity). This ingredient is essential for preserving the salsa and ensuring a safe pH level for canning.
These tools and ingredients play a vital role in making sure your Pineapple Mango Salsa turns out perfectly.
Troubleshooting and Help
Fresh pineapple and mango are best for this recipe because they give the salsa a bright, fresh flavor. Canned fruit can be too soft and syrupy, which might affect the texture and taste.
The salsa has a nice kick from the jalapenos and cayenne pepper, but you can adjust the heat to your liking. If you prefer milder salsa, start with less jalapeno and cayenne, then add more if needed.
Yes, bottled lime juice is important for this recipe because it has a consistent acidity level, which is crucial for safe canning. Fresh lime juice can vary in acidity, which might not be safe for preserving.
Absolutely! Cilantro is optional in this recipe, so if you’re not a fan or don’t have it on hand, feel free to leave it out. The salsa will still be delicious.
If properly canned and stored in a cool, dark place, this salsa can last up to 18 months. Just make sure to check the seals before using them.
Yes, you can freeze the salsa if you prefer. Just make sure to use freezer-safe containers, and leave some space at the top for the salsa to expand as it freezes. It should last about 6 months in the freezer.
I hope you enjoy making and (more importantly!) enjoying this mango pineapple salsa as much as I do. It’s the perfect way to bring a burst of fresh, tropical flavors to your table. Feel free to experiment with the spice levels to suit your taste.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.