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Written by Astacia Carter
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This pineapple salsa is easy to cook up. Serve with tortilla chips or
dress up your meals. It is a great compliment to fish, pork and
chicken. This makes about 3 quarts. Put some in the fridge and preserve
some for later.
Ingredients:
- 1 pound sweet peppers (I use gypsy peppers)
- 1 medium white onion, diced
- 4 jalepeños, diced (more or less to fit your heat preference)
- 2 cans pineapple tidbits
- 2 teaspoons garlic, minced
- 3 tablespoons fresh basil (1 tablespoon dried basil)
- 3 tablespoons fresh oregano (1 tablespoon dried oregano)
- ¼ cup salt (use canning/pickling salt if you plan to preserve this)
- ¼ cup organic raw sugar
- 6 lbs roma tomatoes, seeded and diced
Directions:
Sauté onions and peppers until soft. Add pineapple, garlic and herbs, bring to a boil. Boil gently for minutes. Ads salt, sugar and tomatoes, return to boil. Simmer for at least 6 hours until tomatoes are darkened. Process in water bath canner (I save it in pints) immediately. Refridgerate any leftovers immediatley.
Yield: 6 pint jars (3 quarts)
Processing:
Using a jar funnel, ladle into hot, sterlized pint jars. Leave ½ headspace. Warm lids in simmering water for 2 minutes. Cap jars, place rings and tighten. Bring canner pot to a full rolling boil. Boil jars in hot water bath canner for 10 minutes. Remove and place on a towel for 24 hours. Check seal. Can be stored for up to a year.
Tags: pineapple salsa pineapple salsa recipe pineapple recipes fruit salsa recipe mamikaze salsa recipes canning salsa processing salsa canning fruit salsa canning pineapple salsa |
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Last Updated ( Wednesday, 03 September 2008 )
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