Spicy Pineapple Salsa Recipe

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Spicy Pineapple Salsa Recipe
Spicy Pineapple Salsa Recipe photo by Taste of Home
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Spicy Pineapple Salsa Recipe

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5 1
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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
MAKES:
56 servings
TOTAL TIME:
Prep: 50 min. Process: 15 min.
MAKES:
56 servings
TOTAL TIME:
Prep: 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 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.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Spicy Pineapple Salsa in Country Woman August/September 2011, p49

Nutritional Facts

1/4 cup: 24 calories, 0 fat (0 saturated fat), 0 cholesterol, 328mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein.

  • 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.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Spicy Pineapple Salsa in Country Woman August/September 2011, p49

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