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Mango dip

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  • T Offline
    T Offline
    tarp
    Regular Contributors
    wrote on last edited by
    #1

    peeling.jpg jam cooking.jpg jake jam.jpg
    Big Mango’s are in in fresh right now so I cut 5 up and made some dip for Hot salsa. Looks like my dog wants a bite also. LOL

    GT

    C 1 Reply Last reply
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    • JonathonJ Offline
      JonathonJ Offline
      Jonathon
      Team Blue Admin Walton's Employee Power User
      wrote on last edited by
      #2

      tarp Good friend of mines wife makes the most amazing Mango Salsa, I freaking love that stuff. Amazing on chips but even better with Hab mango brats!

      Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

      ChefC 1 Reply Last reply
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      • JonathonJ Jonathon

        tarp Good friend of mines wife makes the most amazing Mango Salsa, I freaking love that stuff. Amazing on chips but even better with Hab mango brats!

        ChefC Offline
        ChefC Offline
        Chef
        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
        wrote on last edited by
        #3

        Jonathon Does he have a recipe. Don’t tease us…

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        • T tarp

          peeling.jpg jam cooking.jpg jake jam.jpg
          Big Mango’s are in in fresh right now so I cut 5 up and made some dip for Hot salsa. Looks like my dog wants a bite also. LOL

          C Offline
          C Offline
          calldoctoday
          Team Blue Power User Regular Contributors
          wrote on last edited by
          #4

          tarp That looks nice. Any particular recipe to get a nice sweet/hot flavor & store it away for a while to meld?

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          • T Offline
            T Offline
            tarp
            Regular Contributors
            wrote on last edited by
            #5

            Sorry here it is:
            6 cups mangoes
            1 red onion finely diced
            1 cup seeded diced red bell pepper
            ( 2or 3 red jalapeños I added 1 red tabasco and 1 small Hatch pepper cause we like a kick to it, all out of the garden)
            1/2 tsp red pepper flakes
            2 cloves garlic
            2 tsp finely chop ginger
            1 cup brown sugar
            1 1/4 cup 5% vinegar
            1/2 cup water
            chop everything fine.
            bring all ingredients to boil reduce simmer 5 minutes make sure sugar is dissolved
            Have your 1/2 pint jars ready and your lids and water bath
            use slotted spoon to fill jars as usual leave that 1/2" head space
            Process for 10 minutes here at sea level.I’m at 135’above sea level.
            15 minutes for pints if you want to double recipe.
            yummm

            GT

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