- Cooking time 1 hour & 30 minutes
- Standing 24 hours
In large saucepan, combine tomatoes, mangoes, onion, jalapeños, sugar, vinegar, salt, lime zest, chili powder and cumin. Bring to boil over medium-high heat, stirring constantly; cook for 2 minutes. Reduce heat; cover and simmer, stirring occasionally, for 15 minutes. Stir in cilantro and lime juice; continue cooking over medium heat, uncovered, until liquid has evaporated, 5 to 10 minutes.
Using sterilized metal ladle and funnel, pack into 3 hot (sterilized) 2-cup glass jars, leaving 1/2-inch headspace. Using rubber spatula, gently scrape down sides of jars to remove air bubbles. Wipe rim of each jar as needed. Cover with lids. Screw on bands until resistance is met; increase to fingertip tight.
Place jars in canning rack in large saucepan of hot water, ensuring jars are covered with at least 1 inch water. Cover pot and bring to boil; boil for 20 minutes. Turn off heat. Uncover; let jars stand in saucepan for 5 minutes. Lift up rack. Using canning tongs, transfer jars to cooling rack; let stand 24 hours. Let salsa stand for 1 week before opening. (Sealed jars can be stored at room temperature for up to 1 year. Refrigerate after opening and consume within 1 month.)
Nutritional facts Per serving: about
- Sodium 35g
- Sugars 2g
- Calories 10
- Total carbohydrate 2g