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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