Mango Salsa

Last time I went to Costco, I bought a flat of mangoes.  Yummy.  Normally we would go through that flat in no time.  Alas, I forgot that 3 of the 5 of us at home are not eating carbs (that includes mangoes) for the time being.  

I hate to waste food.

I have enough jam.

I thought of chutney.  Maybe next time.

Mango salsa.  It is so good.  I like mine with a little bit of a kick.  If you are making it and don't want the picante kick, just use less jalapeños.  This recipe makes about 5 pints.

Mango Salsa

1/2 cup white vinegar

9 cups chopped, peeled, pitted mangoes (firm are great.  Mine were not firm and it was fine.)

2 cups chopped sweet onion, about 1 large

3-5 jalapeños, seeded and chopped

1 red bell pepper, seeded and chopped

1 cup loosely packed finely chopped cilantro

2 Tablespoons honey

1 Tablespoon minced garlic

1 teaspoon ground cumin

1 Tablespoon salt

1 Tablespoon ground fresh ginger root

juice of 2 limes

1/2 teaspoon cayenne pepper

Prepare canner, jars and lids.

Get your boiling bath ready.

In a large sauce pan, combine the mangoes with the vinegar.  Give it a stir.

Dump in all of the other ingredients and stir it up.  Bring to a boil over medium-high heat, stirring frequently.  Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes.  Remove from heat.

Ladle hot salsa into hot jars, leaving 1/2 inch head space.  Wipe rim.  Center lid on jar.  Screw on band.

Process in a boiling water bath for 15 minutes.

Remove to counter and listen for the ping.