Lisa Atwood, Rebecca Courchesne, Rick Field

Mango-Lime Salsa

Name: Mango-Lime Salsa
Yield: Makes 6 half-pint (8-fl oz/250-ml) jars
Ingredients: 2 jalapeño chiles, seeded and minced; 2 cloves garlic, minced; 1 small red onion, cut into ½-inch (12-mm) dice; 1 small red (bell) pepper (capsicum), halved, seeded, and cut into ½-inch (12-mm) dice; ¾ cup (6 oz/185 g) plus 2 Tbsp sugar; ¼ cup (⅓ oz/10 g) chopped fresh cilantro (fresh coriander); 4 green (unripe) mangoes (about 2 lb/1 kg); 1 cup (8 fl oz/250 ml) bottled lime juice

Preparation info

Makes
6
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Green mangoes may cause a skin irritation on some people. To avoid any reaction, wear rubber gloves when handling them and wash well after any contact. Spoon generous dollops of this tropical salsa over grilled fish, seared ahi tuna, or even a cheese quesadilla.

Ingredients

4 green (unripe) mangoes (about 2 lb/1 kg)
1 cup (

Sauce
Gluten-free
Vegan

Method

Have ready hot, sterilized jars and their lids.

Peel each mango. Stand it on a narrow edge, then cut down the length of the mango about 1 inch (2.5 cm) to