Spicy Pineapple Salsa Recipe

By KitchenGnome

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

Details

Servings 56
Preparation time 50mins
Cooking time 65mins
Adapted from tasteofhome.com

Preparation

Step 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.

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