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!!