Saturday, October 6, 2012

Fruit Salsa

Sounds weird right? In my church I serve with the Young Women. For one of our combined activities we had a salsa challenge. There was one long table with a lot of ingredients. We divided into our three class groups, then we went to the table and grabbed what ever ingredients that we wanted. The girls grabbed the typical tomatoes, jalapenos, cilantro, salt, pepper, green bell peppers and onions. I then started to grab the mango, strawberries, pineapple and lime. We brought all of the ingredients to our table and started cutting everything! We made two salsas but could only be judged on one. Not that the traditional salsa was bad but the Fruit Salsa was much better! For the judging it was a tie between our Fruit Salsa and a traditional salsa. The traditional one won by a coin toss! Next time I think we would have three judges instead of two.

The Fruit Salsa was so good that I brought about 2 cups worth home. The next day on the way to work I stopped a bought a bag of tortilla chips to eat the fruit salsa with.  I was in a non sharing kind of mood with this oh so good salsa that I only shared it with one  co-worker and we basically ate  almost the whole thing by ourselves. So of course I had to make more a few days later. I made enough that I wanted to can it. Now you don't have to can it. It taste so good that you would probably use (eat) it all before it goes bad in the refrigerator.  I scoured the internet (looked at a few recipes) to see if there was anything special that I needed to do. I couldn't find anything special to do other that some recipes for Mango Salsa say to use green mango's not ripe ones. I was afraid of the fruit turning colors so I did add some fruit fresh and did use green mango's. Next time I would go ahead and use ripe mango's because I wanted to eat some salsa right away and some bites of mango were hard. No bueno!  Here is a picture of the finished product. 

Fruit Salsa
Yields: 5 1/2 pints 

2 large Mango's or 4 small/medium Mango's
2 Pineapples
2 lbs of strawberries
2 jalapenos
Cilantro to taste
Juice from 2 limes
1 tablespoon Sea Salt

  1. Cut up fruit (Mango, Pineapple, Strawberries) into small bite size pieces - About a quarter of an inch in size.
  2. Using gloves cut up jalapeno into very tiny pieces. You can keep the seeds for more heat or eliminate them. 
  3. Finely chop the cilantro. 
  4. Mix the fruit, jalapenos, and the cilantro. 
  5. Add the juice from two limes. (Before you squeeze them cut them in half then roll them on the counter or cutting board to loosen the juice. It will make it easier to squeeze.)
  6. Add the salt.
  7. Mix all ingredients well.
  8. At this point you can eat it and refrigerate any left overs. If you want to can it you will need to put the ingredients into a pot and cook for 5-10 minutes to get the mixture hot. Ladle hot fruit salsa into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling water canner.

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