Taste of Home
Spicy Pineapple Salsa
TOTAL TIME: Prep: 50 min. Process: 15 min.
YIELD: 7 pint jars.
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
Ingredients
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12 medium tomatoes (about 4 pounds)
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2 large red onions, chopped
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2 medium green peppers, chopped
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2 cans (8 ounces each) unsweetened crushed pineapple, drained
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1 can (15 ounces) tomato sauce
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1 can (12 ounces) tomato paste
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3 cans (4 ounces each) chopped green chiles
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2 cans (4 ounces each) diced jalapeno peppers, drained
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1/3 cup white vinegar
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2 tablespoons salt
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6 garlic cloves, minced
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2 teaspoons ground cumin
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1 teaspoon pepper
Directions
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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.
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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.
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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.
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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.
Nutrition Facts
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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