Tuesday, June 12, 2012

Spicy Pineapple Salsa!!

I love salsa and what better way than to add pineapple!!  A 'Taste of Home' canning magazine had a great recipe in it but alas was full of 'canned' items in it!  I don't do canned and processed items!!  So, I adapted their recipe to include all fresh items!!  It is amazing and has a kick to it!  If you don't like spicy, you can leave out the peppers, not 'roast' them or reduce the number.  What you don't want to do is ADD vegetables to this or it will change the acidity too low and not be shelf stable.  I also changed up the spices to make it more of a traditional Mexican Salsa!  Enjoy!!

Spicy Pineapple Salsa

12 medium tomatoes (about 4 lbs)
2 green peppers, chopped (I roasted them!)
1 pineapple peeled, cored, crushed to equal 16 oz (can use two 8 oz cans crushed) *
15 oz tomato puree (about 2 cups)
12 oz chopped roasted green chilis *
8 oz chopped roasted jalapeno peppers *
1/3 cup white vinegar
2 tbsp salt
2 tsp ground cumin
2 tsp ground coriander
1 tsp pepper
2 tsp dried cilantro

In a large saucepan, bring 8 cups water to a boil.  Add tomatoes a few at a time; boil for 30 seconds.  Drain and immediately place tomatoes in ice water.  Drain and pat dry; peel and chop.

In a stockpot, combine the remaining ingredients.  Stir in tomatoes.  Bring to a boil over medium-high heat.  Reduce heat; simmer uncovered for 15-20 minutes or until desired thickness.

Carefully ladle hot mixture into 1 pint jars, leaving ½ in. headspace.  Remove air bubbles, wipe rims and adjust lids.  Process in a boiling-water canner for 15 minutes.

*note: I have a kitchen scale and weigh my ingredients to ensure I have the proper amounts.  I highly recommend this tool in your kitchen!!

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