Ingredients
-
1
-
1
-
1
-
1
-
1/4
-
1
-
1
-
1/4
-
2
-
-
-
-
-
-
Directions
Papaya Mango Salsa (Canning), I make a lot of fresh fruit salsas to go with grilled or broiled fish, chicken, or pork, so I was excited to find a fruit salsa you can store in the pantry! I think this is really close to a chutney, as it’s cooked and soft, rather than a fresh fruit salsa It would be great served on brie or with cream cheese and crackers Add the jalapeno seeds and ribs if you like more heat, or substitute a hotter chile for the jalapeno From The Complete Book of Small Batch Preservation , I make a lot of fresh fruit salsas to go with grilled or broiled fish, chicken, or pork, so I was excited to find a fruit salsa you can store in the pantry! I think this is really close to a chutney, as it’s cooked and soft, rather than a fresh fruit salsa It would be great served on brie or with cream cheese and crackers Add the jalapeno seeds and ribs if you like more heat, or substitute a hotter chile for the jalapeno From The Complete Book of Small Batch Preservation
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Steps
|
1
Done
|
Place Chopped Fruit, Chile, Lime Juice, Zest, Pineapple Juice, Ginger, Vinegar, and Salt in a Medium Saucepan. Bring to a Boil on High Heat, Reduce Heat and Simmer For 1 Minute. Stir in Mint, Return to Boil, Cook 1 Minute. |
|
2
Done
|
Ladle Hot Salsa Into Hot Jars, Leaving 1/2 Inch Headroom. Process 20 Minutes (half Pint Jars) For 20 Minutes. |
