Salsas & Chutneys

Pineapple Mango Salsa Recipe

Salsas & Chutneys

Pineapple Mango Salsa Recipe

Fresh and fruity with a little bit of heat, this salsa is a little bit of sunshine in a jar. Pair it with your favorite chips or use it as a topping on a fish taco or pulled pork sandwich. Either way, you can’t go wrong.


About 7 pint jars (16oz) or 500mL jars

Prep Time:

25 Minutes

Processing Time:

15 Minutes


6 cups (1,100 g) pineapple, peeled, cored and diced (1 large)

8 cups (1,100 g) mango, diced (6 large)

4 cups (600 g) ripe tomatoes, cored, seeded and diced (6 medium)

2 cups (300 g) red bell pepper, diced with seeds and ribs removed (2 medium)

1 ½ cups (185 g) red onion, finely diced (1 medium)

2 habanero peppers (16 g), finely diced with ribs and seeds removed

3 cloves (15 g) garlic, minced

4 tsp kosher salt

¼ cup bottled lime juice

½ cup white vinegar (at least 5% acidity)

6 Tbsp cilantro, finely chopped



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Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

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Assemble and measure ingredients.


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Combine all ingredients except the cilantro in a large stainless-steel saucepan and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer until slightly thickened, about 10 minutes. Turn off heat and stir in the cilantro.


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Ladle hot salsa into hot jars, leaving ½ inch headspace. Remove any air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar on the rack in boiling-water canner with simmering water (180°F). Repeat until all jars are filled.

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Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 15 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

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To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.