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Peach Mango Salsa Recipe

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This recipe for Peach Mango Salsa is from Grandma Maynard's Favorite Recipes, 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:  
2 5 Gallon Buckets of Ripe Tomatoes (about 20 lb.)
4 Quarts Chopped Peppers (Anaheim, bell, etc.)
4 lb. Chopped Onions
3 lb. Chopped Peaches (Fresh or Frozen)
5 lb. Chopped Mango (Fresh or Frozen)
2 Cups White Vinegar
3 Cups White Sugar
4 12oz Cans Tomato Paste
4 Tbsp. Salt
15 Cloves Garlic, minced
1-2 Tbsp. Crushed Red Pepper Flakes, optional
Directions:
Directions:
Chop tomatoes, peppers, onions and fruit. Place into 40qt pot and bring to simmer. Add minced garlic, vinegar, salt, sugar. Add tomato paste. Let simmer 30-40 minutes. Add crushed red pepper flakes if you want the salsa to be hotter than it is.

Ladle into prepared canning jars. Water-bath pints for 20 minutes and quarts for 25 minutes.
Number Of Servings:
Number Of Servings:
~48 Pints
Personal Notes:
Personal Notes:
I used Pineapple Tomatoes which are naturally sweet. I used 3 cups of sugar. However, if you use regular tomatoes, you may need to add an extra cup.

Depending on the peppers you use, you may not need to add crushed red pepper. I used Anaheim and bell (red, green & purple) peppers. Mine was very mild and sweet so I added about 2 Tbsp. to my salsa. Add according to your taste.

 

 

 

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