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)
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.