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Salsa Box, Mango

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Just chop, cook and can!
Makes 10-12 Jars

    • 10 LBS tomatoes  

      1 lb large green bell peppers

      4-Onions

      1 bulb of garlic

      3x hot peppers, seeds too (to your liking)  

      3 Mangos

      1 bunch cilantro

      3 tablespoons canning salt, I prefer Himalayan

      2 tablespoons coarsely ground black pepper

      1 cup apple cider vinegar 

       

      1. Peel Tomatoes: Blanche the tomatoes and transfer them into an ice water bath. This makes them easy to peel!
      2. Chop the veggies: Use a food processor (or a knife and cutting board) and chop each type of vegetable separately.  I do mix the onions and garlic together.  If you prefer a chunkier salsa make chop big chunks, small chunks for a smoother salsa. Chop mango and add half way through cooking tomato’s.
      3. Cook it: Place all of the ingredients for the salsa into a large heavy-bottomed kettle and stir.  Bring to a boil, then reduce heat to medium (uncovered) and let cook for about an hour (or more), or until it is your desired consistency.  It should be bubbling, but not at a rolling boil.  You may need to cook it longer to get it as thick as you want it.  A lot will depend on your tomatoes and their water content.  Make sure to stir frequently, to avoid scorching.
      4. Sterilize your jars: fill a large canning kettle (or two) halfway full of water and begin to heat.   Dip the jars in the boiling water and let sit or use your dishwasher on the “sterilize cycle” and time it out for them to be done just as the salsa is ready to be jarred.  You will also want to fill a small saucepan with water and place the lids in it.  Turn it on low/medium– this is an important step as it not only sterilizes the lids, but more importantly, it softens the glue-substance, so it can seal properly.
      5. Fill your jars: begin ladling each jar with salsa.  Make sure to leave about 1/4 – 1/2-inch space at the top.  Wipe the edge of the jar clean with a wet paper towel.  Place a lid (using tongs to grab them out of the hot water), and then a rim on each jar.  Repeat until all the jars are full and the salsa is gone.
      6. Seal your jars: use a jar lifter to gently place the filled jars into the hot water bath.  Fit as many as you can into the kettle.  The jars should be covered with boiling water.  Cover and process for 20 minutes.  Remove using the jar lifter and place on a kitchen towel.  You will most likely hear the seals start to pop within minutes.  This is a good thing.   Repeat until all the jars are processed.  After a few hours, touch the tops of the jars, they should all be flat against the jar and not make a sound if tapped.   If not, it did not seal properly and you should place that particular jar in the refrigerator and use first.

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