Summer Mango Salsa Canning Recipe

• 2 large ripe mangoes
• 4 small peaches
• 2 medium bell peppers
• 2 medium Spanish onions
• 4 jalapenos, seeded and minced finely
• 2 cups apple cider vinegar
• 2 teaspoons coriander seeds
• 2 teaspoons mustard seeds
• 4 teaspoons salt
• 4 tablespoons brown sugar
• 2 large bay leaves
• 2 limes, zest and juice of (large)

1. Peel, seed, and chop all fruits and veggies. Place in large bowl and mix together. Add zest and juice of limes. heat vinegar and add coriander, mustard, bay, salt and sugar. Do not boil. Turn off heat and cover pan to let spices steep a few minutes for flavors to meld. Strain vinegar into fruits and veggies mix, discarding the spices. Mix well and pack into sterilized pint jars. Process in hot water bath for 35 minutes. beautiful in the jars and delicious! NOTE: may add fresh or canned tidbits of pineapple to recipe for a sweeter flavor, or omit brown sugar when adding pineapple. Can also substitute fresh cilantro in the veggies mix for the coriander seed in the vinegar mix.

mangoes, peaches, bell peppers, spanish onions, jalapenos, apple cider vinegar, coriander seeds, mustard seeds, salt, brown sugar, bay leaves

Taken from www.food.com/recipe/summer-mango-salsa-canning-recipe-458666 (may not work)