mango salsa

This Peach Mango Salsa tastes just like the salsa from Costco! It goes perfect with fish or chicken!

When you bring home baskets of fresh peaches from South Carolina and think of your favorite baked fish recipe using Peach Mango Salsa you make your own. The benefits of making your own Costco Santa Barbara Mango peach salsa? Well, you get a big batch divided into smaller portions instead of opening a large container of it and having it go to waste if you never end up using the rest.

Canning is super easy and this recipe is fool proof! Make a batch and enjoy it through out the winter. This salsa was so worth making because it really does taste like the Costco’s version! It would make cute little gifts and even if you don’t want to go the extra mile, freezing could probably work out just fine.

How much does this Peach Mango Salsa make?

This recipe made about 15 (12 oz) Jelly jars. That’s about 22 1/2 cups of fresh salsa.

Can I skip the canning and serve fresh?

Yes, but lots could go to waste since it would hold only for about a week in the fridge. Canning the batch will give you enough throughout the winter months and can make cute little gifts. Cutting the recipe in half can still result in much quantity and if you’re going to go through all the chopping and time you might as well invest into canning.

Some helpful links:

Peach Mango Salsa (Costco Copycat)

Prep Time: 1 hour
Cook Time: 30 minutes
Water Bath: 25 minutes
Total Time: 2 hours
Servings: 90
This mango salsa has the perfect blend of peaches and tastes just like Costco's!

Equipment

  • 15 (12 oz jelly jars)
  • Large stock pot

Ingredients

  • 10 lbs tomatoes
  • 8 peaches
  • 3 mangos
  • 3 red bell peppers
  • 1 TBSP Chile Habanero Sauce
  • 3 onions
  • 1 cup distilled white vinegar
  • 1 TBSP dried cilantro
  • 2 cups sugar
  • 2 TBSP salt
  • 7 cloves garlic
  • 15 oz canned tomato sauce
  • 6 oz canned tomato paste

Instructions

  • Pit, chop and dice all the veggies.
  • Combine all the ingredients into a large stock pot and bring to a boil. Simmer 30 minutes.
  • Pour hot salsa into clean jelly jars; seal with lids and process in a water bath for 25 minutes.

Notes

Can use fresh jalapeños or chile habanero peppers in place of the sauce.
Place jars into a large pot of cold tap water covering the jars completely and bring to a rolling boil. Then time for 25 minutes once the water boils. This is called processing or water bath. 

Nutrition per serving

Serving: 1gCalories: 40kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 183mgPotassium: 185mgFiber: 1gSugar: 8gVitamin A: 669IUVitamin C: 16mgCalcium: 9mgIron: 1mg

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Recipe Rating




6 comments

    • Katrina

    Do you blanch the tomatoes and peaches to get the skin off first? Or do you just do everything raw in the pot and then bring to boil? Also, did you hand chop or use a blender or food processor to chop ingredients?

      • Alyona’s Cooking

      Hi Katrina, you don’t have to blanch the skins. I hand chopped everything, but a food processor would probably be great!

    • Julia Moyer

    Did you peel the tomatoes before hand or dice them with the skins on?

      • Alyona’s Cooking

      Hi Julia, I don’t think I did for this salsa.

    • Jeanne

    Is this an approved canning recipe? I just love it. Best one for me on internet but not sure if ph lady good. Please reply I want to can asap

      • Alyona’s Cooking

      Hi Jeanne, I canned this peach mango salsa last year and all of them held up very well. If it’s processed correctly you can keep it for a long time. Just make sure the lid sucks in the air after processing.

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