Mango Salsa

Mango Salsa

Mango Salsa

Makes 6-8 pint

DicedMangos

Ingredients

  • 8 cups (1.88 liters) diced mangos
  • 1 1/2 cups (355 ml) diced bell pepper
  • 1/4 cup diced jalapeno pepper
  • 2 tbsp (30 ml) chopped garlic
  • 2 tbsp (30 ml) chopped ginger
  • 1 cup (237 ml) brown sugar
  • 1 1/4 (296 ml) cup cider vinegar
  • 1/4 cup (60 ml) lime juice
  • 1/4 cup (60 ml) water

Preparation

Wash and dice produce.
 Ingredients In The Pot
Combine all the ingredients in a large stock pot. Bring to a boil over high heat stirring to dissolve sugar.
 CookingSalsa
Reduce heat and simmer for 5 minutes.
 HeadSpace
Fill prepared half pint jars leaving 1/2″ head space.
 Can 4 10 minutes
Cover with any remaining hot liquid and remove any bubbles.
 In The Canner
Process 1/2 pints 10 minutes and pints 15 minutes.
 Mango Salsa
  1. Wash and dice produce.
  2. Combine all the ingredients in a large stock pot. Bring to a boil over high heat stirring to dissolve sugar.
  3. Reduce heat and simmer for 5 minutes.
  4. Fill prepared half pint jars leaving 1/2″ head space.
  5. Cover with any remaining hot liquid and remove any bubbles.
  6. Process 1/2 pints 10 minutes and pints 15 minutes.

MangoSalsaNutritionalInfo

Caribbean Pork Burgers

  • 1 tbsp (15 mL) finely grated lime rind
  • 1 tsp (5 mL) dried thyme
  • 1/2 tsp (2 mL) ground allspice
  • 1/2 tsp (2 mL) hot pepper flakes
  • 1/4 tsp (1 mL) salt
  • 1 lb (454 g) ground pork
  • 4 hamburger buns, split and toasted
  1. In a bowl, mix together lime rind, thyme, allspice, hot pepper flakes and salt ; mix in pork. Shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Layer separated by waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month.)
  2. Place patties on greased grill over medium-high heat or under broiler; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into center reads 160°F (71°C), 10 to 12 minutes.
  3. Sandwich along with salsa in buns.
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