A few weeks ago I put this teaser photo on our Hammock Homemade Facebook Group page. Of course, the chips were particularly intriguing for their cheerful colors. However, it was the mango pineapple salsa that I had just created that was my inspiration.
I used to whip up fresh salsas when we were in the mood. You would think with the extra time we are all spending at home that I would still find the time and energy to keep doing that. Well, first of all, I don’t keep fresh jalapenos or serrano peppers in the house as often since whatever I make is just for the two of us. Also, my husband seems to prefer a sweeter, smoother salsa.
We both have an aversion to storebought bottled anything even though the convenience of a bottle off a shelf is undeniably easier. More than a decade ago I tried to start a little business that I called Mango House. I wanted to sell my Mango Chutney and a Jalapeno Pickle that I made. My chutney was very popular with friends and family. I even sold 12 cases of it to colleagues at work. Food licensing in Georgia was very involved at the time so I never made the final leap. While I was selling the chutney I had a request for bottled mango salsa. I made a batch for a friend but seriously, I didn’t think it was all that great.
Six weeks ago we finally ventured out for an hours’ drive into our pandemic world. We put our masks on, kept our 6 feet plus of distance from other foragers, and visited a Trader Joe’s in Jacksonville. Of course, we threw some beyond the usual items into our cart while on this extraordinary shopping adventure. The most memorable and worthy was Trader Joe’s bottled Island Salsa. You can see by the photos that I kept to the ingredients, really only substituting vinegar and lime juice for my preserving acids. Tricks I knew well from my many conversations with bottle suppliers and blog writers The result? Serendipity. You will not be disappointed. Excellent salsa always on hand in the pantry? Wonderful.
This recipe will make nine 8 ounce jars of salsa.