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Spicy Pineapple Salsa

Here’s a sweet and spicy twist on salsa. Served with chips, it’s an excellent party starter. It also adds a refreshing touch on top of grilled fish or meat.—Angela Longtin, Cavalier, North Dakota

56 ServingsPrep: 50 min. Process: 15 min.

Ingredients

12 medium tomatoes (about 4 pounds)
2 large red onions, chopped
2 medium green peppers, chopped
2 cans (8 ounces each) unsweetened crushed pineapple, drained
1 can (15 ounces) tomato sauce
1 can (12 ounces) tomato paste
3 cans (4 ounces each) chopped green chilies
2 cans (4 ounces each) diced jalapeno peppers, drained
1/3 cup white vinegar
2 tablespoons salt
6 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon pepper

Directions

In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a
few at a time; boil for 30 seconds. Drain and immediately place
tomatoes in ice water. Drain and pat dry; peel and chop.
In a stockpot, combine the remaining ingredients. Stir in tomatoes.
Bring to a boil over medium-high heat. Reduce heat; simmer,
uncovered, for 15-20 minutes or to desired thickness.
Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in.
headspace. Remove air bubbles; wipe rims and adjust lids. Process

2 of 2

Spicy Pineapple Salsa (continued)

Directions (continued)

for 15 minutes in a boiling-water canner. Yield: 7 pint jars.

Nutrition Facts: 1/4 cup equals 24 calories, trace fat (trace saturated fat), 0 cholesterol, 328 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.