Before you begin, wash and sterilize your jars, lids, and bands. Place the jars in a large pot of simmering water or run them through a dishwasher cycle with a high heat dry. Keep them warm until ready to use. Prepare your water bath canner by filling it with water and bringing it to a simmer.

Dice the mangoes into small chunks—aim for a size that gives texture without being too bulky. Finely chop the red bell peppers, habaneros, onions, and garlic. Be cautious when handling habaneros; gloves are highly recommended to avoid irritation. Drain the canned tomatoes, if using.

In a large non-reactive pot over medium heat, combine all chopped ingredients: mango, bell peppers, habaneros, onions, garlic, and canned tomatoes. Add lime juice, lime zest, vinegar, salt, sugar, cumin, paprika, and coriander if using. Stir well and bring to a gentle boil. Simmer uncovered for 10–15 minutes, stirring occasionally, until slightly thickened.

Taste your salsa carefully (a tiny spoonful goes a long way). Add more lime juice or sugar depending on your heat tolerance and acidity preferences. The vinegar and lime provide essential acidity for safe canning, so don’t reduce those.

Using a funnel, ladle the hot salsa into warm sterilized jars, leaving ½ inch of headspace at the top. Remove air bubbles with a bubble remover or chopstick, then wipe the rims with a clean damp cloth. Place the lids on and screw on the bands until fingertip-tight.

Place jars in the prepared boiling water bath canner. Ensure they’re fully submerged with at least 1 inch of water above the lids. Cover and process for 20 minutes (adjust for altitude if needed). After processing, remove jars and place on a towel to cool undisturbed for 12–24 hours.

After cooling, press the center of each lid. If it doesn’t pop back, it’s sealed. Label with the date and store in a cool, dark place for up to a year. Any unsealed jars should be refrigerated and used within a week.