Open a jar, close your eyes, sample a spoonful of this bright, flavourful salsa and you would swear you were dining al fresco in Mexico. It is that good.
Excellent served as a topping for grilled chicken, fish or pork, it also makes an excellent alternative to plain salsa alongside a bowl of crunchy home-made tortilla chips.
You can vary the heat by adding more jalapeños to your liking, or if you have wimpy taste buds, remove them entirely. Either way, I bet you will love the taste. Enjoy!
2 large, slightly under-ripe Mangos (if using the smaller Ataulfo variety, use 3)
4 cups Nectarines, peeled, pitted and diced (about 5 whole nectarines)
1 cup Red Onion, diced
1 large Jalapeño Pepper, seeded and diced (or more to taste)
1 Red Bell Pepper, seeded and diced
2 cloves Garlic, minced
2/3 cup Lime Juice
2/3 cup White Vinegar
1/2 cup Brown Sugar
1 tsp Ground Cumin
1 1/2 tsp dried Cilantro leaves
**Prepare canning jars and lids before commencing with recipe.
1. Mix all fruit and veggies together in a large stock pot; add remaining ingredients and mix well.
2. Bring to a boil, stirring often, reduce heat to low and simmer for 5 minutes.
3. Remove from heat and ladle into hot, sterilized half-pint canning jars. Wipe rims and place screw bands on fingertip tight.
4. Process in a hot water bath for 20 minutes (start timing when water returns to a boil).
5. Remove from canner and let sit undisturbed for 24 hours.
6. Check seals to ensure they curve downward. Any that have not sealed properly, either return to canner and process again or store in the fridge and use within a couple weeks.
Makes 6 half-pint jars.