I saw this recipe for Mango-Pineapple Salsa and it had my name all over it. All you need is a pot of boiling water to seal the jars! Read more about canning, and how to get started, here. And salsa canning is just about as easy as it comes. I love making small batches that don’t trash my kitchen and don’t take all day. I don’t do the whole 97-pints-at-a-time thing. Now- salsa! I am in love with small batch canning. Just follow the signs from there! ( Utah, we’re coming to you soon, too!) It’s off Chinden between Linder and Meridian, just East of Fred Meyer. It’s in the Foxtail neighborhood, which is so new it won’t show up on maps. It’s set up like a store where you can just go browse from tons of awesome local artisans in food, crafts, clothing, home decor, and more. Head toward the kitchen island to find my stuff! These boutiques happen a few times a year (follow their Facebook page to know when and where), and it’s not one of those awkward things where vendors are sitting there trying to sell their stuff. We’re talking Salted Caramel Dark Chocolate Popcorn, Apple Cider Caramel and Pumpkin Spice Caramels, Jumbo Fudge Brownie S’mores Cookies, Freeze-Dried Mallows, and so much more. Our awesome Olive Oil line will be for sale (and sampling!) as well as tote bags, cook books and TONS of baked goods. I’ll be setting up shop at a local boutique this Thursday, Friday, and Saturday. Before I get to today’s recipe, I have an announcement for my Idaho friends. You probably deserve a cookie or something. However, you have to take into consideration that the texture and taste will change.Happy hump day! You’ve made it half way through the week, congratulations. When you are ready to serve, thaw it in the refrigerator overnight before serving. Store leftovers in an airtight container in the refrigerator for 3-5 days.įreezer: You can freeze mango pineapple salsa covered with plastic wrap or in a sealed container for up to one month. Refrigerator: The pineapple mango habanero salsa should not be kept outside at room temperature for more than two hours. When you're ready to serve, give the dressing a good shake and drizzle it on the salsa ingredients, then mix until well combined before 1 hour of serving. If you want to prepare the habanero salsa recipe one day before serving, you have to store the salsa dressing in a mason jar separately from the chopped fresh ingredients of the salsa. Making ahead: Mango Pineapple Habanero Salsa should be made for at least 30 minutes before serving to allow the flavors to meld together. Versatile: This pineapple mango salsa is versatile and can be used as a dip or a topping for your favorite dishes, such as grilled meats, seafood, or fish tacos. The sweetness of the fresh ripe fruits is balanced perfectly with the heat of the habanero peppers, creating a perfect harmony of tropical flavors in every bite. Tropical flavors: This salsa combines a perfect mix of sweet and spicy flavors. Refreshing: The texture of the Pineapple Mango Habanero Salsa is chunky and refreshing, with a bright and colorful appearance that will make your taste buds dance with joy. Why You Will Love Mango Pineapple Habanero Salsa
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