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Spicy Pineapple Salsa

 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 30 seconds. Drain and immediately place tomatoes
  • in ice water. Drain and pat dry; peel and chop.
  • 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.
  • Carefully ladle hot mixture into seven hot 1-pint jars, leaving
  • 1/2-in. headspace. Remove air bubbles and adjust headspace, if

2 of 2

Spicy Pineapple Salsa (continued)

Directions (continued)

  • necessary, by adding hot mixture. Wipe rims. Center lids on jars;
  • screw on bands until fingertip tight.
  • 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.
Nutritional 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.
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