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.
Mango Pineapple Hammock Island Salsa
Remove two sides of mango flesh from the stone of each mango. Slice to the skin in 3/4 inch pieces and remove the skin.
Remove the peel of pineapple. Cut the sides away from the core. Use a serrated knife to remove any remaining brown eyes. Chop the flesh into 3/4 inch pieces.
Dice the green and red peppers and the onions into 1/2 inch pieces. I recommend using bell peppers. The flavor is more intense than the diced sweet cubanelle peppers shown here. These peppers are, however, milder and may be easier on the digestion of some people.
Put the vinegar, sugar, water, and salt and pepper in a large heavy pot. Heat to boiling. Add the diced peppers and onions. Bring back to the boil and boil for 5 minutes. Add the mango, pineapple pieces, and finely chopped pickled serrano peppers. Continue to boil for 15 minutes. Remove from the heat and stir in the chopped cilantro and the lime juice.
Ladle into warm, sterilized jars. I have a special funnel that I cut the bottom out of to be the right size for filling these 8-ounce jars.
Fill jars to within 1/2 inch of the top. Seal tightly and turn upside down until cool. I usually leave them overnight.
MIne and Theirs So sorry that I ate the contents of Theirs before taking the photo. The contents actually looked just like Mine. The ingredients are pretty close, too. I made my own pickled peppers, so if you can't find a good substitute just let me know and I will add my Pickled Serranos to a future blog post.