Mango Salsa!

We stopped at Overwaitea on our way home from our delivery to the Kettle Valley Food Co-op and the had yellow mangoes from Mexico on sale. These mangoes are sweeter and creamier than the ones we usually see so I had to buy them! Its been 2 years since I made Mango Salsa and the first thing I thought of was our favorite Chicken Fajitas with Mango Salsa! And I wanted a hotter flavor than I usually make, so I bought Habenaro Peppers rather than Jalapenos.

First we wash the mangos


Then slice and dice the box of Mangos (9)

GE DIGITAL CAMERA Three Onions sliced and diced

OnionsThree Red Peppers sliced and diced

GE DIGITAL CAMERAThen Garlic, Lime, and the Habaneros!

GE DIGITAL CAMERAAnd we put them in the food processor to mince them.

GE DIGITAL CAMERAAll of that plus 1 1/2 cups of cider vinegar, 1/2 cup water, 2 tsp finely diced ginger, 1 cup brown sugar go into the pot.


Note: I added some green pepper for color.

Bring to a boil over high heat, stirring to dissolve sugar and mix the flavors. Reduce to simmering, and simmer 5 minutes.  We don’t want to overcook this!

Have the jars, washed, sterilized and waiting in a water bath.

Fill the hot jars.  Wipe rim and screw threads with a clean damp paper towel. Add lid, screw band and tighten firmly and evenly. Do not over tighten.

Return to the boiling water bath canner and make sure the water covers the jars by 1″. Process for at least 20 minutes for 250 ml (half pint) jars and 30 minutes for 500 ml (1 pint) jars.

Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight). Check and make sure the lid seals are intact before storing.

GE DIGITAL CAMERAYum! I can’t wait to eat some. In my next post, I’ll show you how we like Mango Salsa!



About badkowalik

Prepared by hand and cooked in small batches – our preserves are cooked slowly. There is an average of 1.5 pounds of fruit in every 8 oz jar. Not only can you taste the difference – you can see the difference. Beautiful natural color and unmatched textures – that can only be achieved by the patience and experience of the Confiseur (the maker). There is alchemy to what we do. Like fine wines, each season has it’s own specific style. We create preserves with exceptional taste. Capturing these flavors is the craft of our business. Beary Good Stuff is a collection of seasonal, sustainable, artisinally made preserves. The collection is made (in limited quantities) from local fruits using traditional cooking methods. We use the freshest ingredients we can get. The small batch production insures a taste and texture that is unmatched in the commercial market today. The collection includes preserved fruits & vegetables – marmalades, jams, fruit butters & salsas, pickles and gift collections that reflect the bounty of the season and spirit of feasting. Although not necessary yet, we have received a letter from the BC Heath Authority. We submitted a package detailing how and where we made our products, what each recipe contains and how we prepare it. This letter is displayed in our tent at the Farm Market. We have our BC MarketSafe and FoodSafe certifications.

Posted on March 16, 2015, in Midway, Recipes, Tangy and tagged . Bookmark the permalink. 1 Comment.

  1. Wow! That sounds delicious. And the filled jars look beautiful, too … love those colors. 🙂

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