Make your own sweet and spicy from-scratch salsa with mangos, peppers, onions, cilantro and finely chopped jalapeño peppers.
What You Need
Original recipe yields 128 servings
4 cups chopped mango s
1/2 cup finely chopped onion s
1/2 cup chopped red pepper s
2 jalapeño peppers, seeded, finely chopped
1/4 cup finely chopped fresh cilantro
1/4 cup HEINZ Distilled White Vinegar
2 cloves garlic, minced
zest and juice from 2 lime s
7 cups sugar
2 pouches CERTO Fruit Pectin
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Let's Make It
Combine all ingredients except pectin in large saucepan. Bring to full rolling boil on high heat; cook 1 min., stirring constantly. Remove from heat. Stir 5 min., skimming foam as necessary.
Pour into clean plastic containers; cover with tight-fitting lids. Let stand at room temperature until set. (This may take up to 24 hours.)
Use as a spread for grilled chicken wraps or pita sandwiches. Or, serve spooned over a block of cream cheese with your favorite crackers.
Serve with grilled fish, such as sea bass or halibut.
How to Store
Refrigerate up to 3 weeks. Or for longer storage, freeze up to 12 months; thaw in refrigerator before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
about 8 (1-cup) containers or 128 servings, 1 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.