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Tomato Mango Salsa Recipe

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This recipe for Tomato Mango Salsa is from The Dzurka Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
15 cups well drained chopped tomatoes
2 cans (396ml each) tomato paste
3 green chili peppers - seeded
1 yellow pepper
1 red pepper
1 orange pepper
3/4 cups white vinegar
2 bunches of cilantro leaves chopped
1 head of garlic minced
3 mangoes cut into chunks
5 cups chopped red onion
2 tbsp salt
1 1/2 tsp cumin
1 tsp powdered oregano
1/2 cup brown sugar
1/3 cup white sugar
zest from 5 limes
juice from 5 limes
15 - 500 ml jars with lids
Directions:
Directions:
Sterilize jars, rims and screw tops. Place all the ingredients except the lime juice in a large pot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce to simmering and then allow to simmer for 1 hour until it thickens. Add 1 tablespoon of lime juice into the bottom of each jar before filling. Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands tightening firmly and evenly. Do not over tighten. Put the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. Boil them for at least 20 minutes.Lift the jars out of the water and let them cool them in a draft-free place overnight. You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. Label and store in a cool place out of direct light using within 1 year.

 

 

 

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