Accompanied story, “The Science of Salsa,” published 8-30-2012
6 cups unripe mango, diced (can substitute diced, unripe peaches, if desired)
1 1/2 cups red bell pepper, diced
1/2 cup yellow onion, chopped fine
1/2 teaspoon crushed red pepper flakes
2 teaspoons garlic, chopped fine
2 teaspoons ginger, chopped fine
1 cup light brown sugar
1 1/4 cups cider vinegar (5 percent acidity)
1/2 cup water
In a large saucepan, combine all ingredients. Bring to a boil over high heat, stirring to dissolve sugar. Reduce to simmering and simmer 5 minutes. Ladle hot mixture into half-pint jars, leaving 1/2-inch headspace. Process in a boiling water canner for 10 minutes.
Caution: Handling green mangoes may irritate the skin of some people in the same way as poison ivy (they belong to the same plant family). To avoid this reaction, wear plastic or rubber gloves while working with raw green mangoes. Do not touch your face, lips or eyes after touching or cutting raw green mangoes until all traces are washed away.
Makes 6 half-pints.
