Yellow Tomato and Mango Salsa
- Prenatal pick
- Kid-friendly
- Heart-healthy
- Low fat
Serve this spicy and fruity salsa with chips, crackers or crudités, but also with fish or chicken.
Ingredients
- 4 cups (1 L) chopped seeded peeled yellow or orange tomatoes
- 4 cups (1 L) diced ripe semi-firm mangoes
- 1 large white onion, chopped
- 6 Scotch bonnet peppers (habanero), seeded and finely chopped
- 1/3 cup (75 mL) palm, cane or granulated sugar
- 1/3 cup (75 mL) white vinegar
- 1-1/2 tsp (7 mL) salt
- 1 tsp (5 mL) finely grated lime rind
- 3/4 tsp (4 mL) ground cumin
- 1/2 tsp (2 mL) ground mace
- 1/2 tsp (2 mL) ground allspice
- 1/2 cup (125 mL) finely chopped culantro (thistle coriander/shado beni) or coriander
- 1/3 cup (75 mL) lime juice
Preparation
In large saucepan over medium-high heat, bring tomatoes, mangoes, onion, peppers, sugar, vinegar, salt, lime rind, cumin, mace and allspice to boil, stirring. Boil for 2 minutes.
Reduce heat, cover and simmer, stirring occasionally, for 15 minutes. Stir in culantro and lime juice; uncover and simmer over medium heat until no longer watery, 5 to 10 minutes.
Ladle into 4 sterilized 500 mL canning jars, leaving 1/2-inch/1 cm headspace and stirring to release any air pockets. Seal with prepared discs and bands. Process jars, immersed in boiling water, for 20 minutes. Let sit at least 1 week before opening. Refrigerate after opening.
Makes four 500 mL jars.
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