Mango-Pineapple Salsa

Mango-Pineapple Salsa: A Recipe of Opportunity

We had some mangoes and pineapple that were dead-ripe and needed to be used. With that in mind, I came up with this salsa on the spur of the moment; every single household member, even our resident curmudgeon--loves this salsa. In this spirit, I give this recipe to you, for your enjoyment.

The Recipe

6 large,very ripe mangoes, cubed
2 medium ripe pineapple, cubed
3 orange sweet bell peppers, chopped
1 to 4 chopped jalapenos, to taste
2 small white onions, diced
1 handful or so of cilantro, chopped
2 cups vinegar
the juice of 3 to 4 limes

Combine all ingredients in a large saucepan and bring to a boil. Simmer for 10 to 15 minutes,until the vegetables are tender. Let cool for about 10 minutes and then blend part of the batch, enough to make a chunky salsa, or to taste. 

Take a cue from Blue Bell Ice Cream: eat all you can, fresh,  and then can the rest. 

With this batch, I was able to can 1 quart and 2 pints of salsa. For pints, process in a hot-water bath for 10 minutes; for quarts, process for 25 minutes. 

This salsa is fabulous teamed with chicken, turkey, or fish. Bon appetit! 

Homemade Mango-Pineapple Salsa