Sweet and spicy, perfect for tacos, grilled chicken, or with chips. Enjoy the burst of fresh flavors!
How to Make Fresh Pineapple Mango Salsa
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6 cups pineapple, diced
8 cups mango, diced
4 cups Roma tomatoes, diced
2 cups bell peppers, diced
Ingredients You’ll Need
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1 ½ cups red onion, finely chopped
6 jalapenos, finely diced
6 cloves garlic, minced
4 tsp salt, cumin, chili powder
More Ingredients
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Wash 7 pint jars with hot soapy water. Place in a water bath canner, boil. Simmer rings and lids sepa
rately.
Preparing for Canning
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Combine all ingredients (except cilantro) in a pot. Boil over medium-high heat. Simmer for 30 minutes.
Boil Ingredients
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Ladle salsa into jars leaving ½” headspace. Remove air bubbles, clean rims, apply lids. Process in a
water bath canner for 15 minutes.
Fill and Seal Jars
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Let jars cool for 12-24 hours. Check seals. Store in a cool, dark place for up to 18 months.
Cool and Store
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Use fresh, ripe ingredients
Dice uniformly
Adjust spice to taste
Sterilize jars properly
Tips for Best Salsa
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Perfect with grilled chicken, steak tacos, tortilla chips, pork chops, or shrimp skewers. Enjoy!
Serving Suggestions
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RECIPE
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