50+ Friends Club Cookbook -- SAUCES -- Baker's Mango Tango Spartan Salsa

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Baker's Mango Tango Spartan Salsa

From the Kitchen of: Pepper
Source: Internet - 6/24/98

10	large	Roma Tomatoes, diced
2		(orange or yellow) Bell Peppers, veined/seeded/diced
2	large	Vidalia Onions diced
1	large	Mango, diced
6		Cerano Peppers, veined/seeded, finely diced
4		Jalapeno Peppers, veined/seeded, finely diced
6	large cloves	garlic, smashed and finely diced
1/4	cup (packed)	brown sugar
		Juice of 1 large whole fresh lime
1	cup	Ocean Spray Mango Mango Juice
1/2	cup	white vinegar
1	tablespoon	1 salt
		fresh ground black pepper, to taste (I prefer Lots of black pepper)
1	teaspoon	cumin
1/2	teaspoon	chili powder
1/4	teaspoon	all spice

Directions For Making Mango Tango Spartan Salsa:
- Prepare and mix in large pot
- Simmer covered over medium/low heat for 1 hour
- Simmer an additional 1/2 hour uncovered to reduce liquid
If you want it hotter leave hot pepper seeds in and/or add Tobasco pepper sauce to taste
- Put in a tupperware container (chill 24 hours in the refrigerator) and eat within a couple of days.
- To keep longer you must "can" it by placing salsa in a sterilized jar, seal and place in a boiling hot water "bath" for 10 minutes.