Spicy Pineapple Salsa Recipe
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
- 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
- 1. In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and chop.
- 2. In a stockpot, combine remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 15-20 minutes or to desired thickness.
- 3. Carefully ladle hot mixture into seven hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- 4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Yield: 7 pint jars.
1/4 cup: 24 calories, 0 fat (0 saturated fat), 0 cholesterol, 328mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein.
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