Friday, March 27, 2015

Pineapple Salsa


Oh my!  This is the most wonderful salsa.  It is the perfect combination of sweet and heat.  You really must try this..... now!

Start with these fresh ingredients.

And end up with this.

Pineapple Salsa
makes about 9 pints

18 cups diced fresh Pineapple (1/4" cubes, about 6 pineapples)
3 1/2 cups finely diced Onion (red, white, and/or yellow)
1 1/2 cups finely diced Hot Pepper (3 jalapeno and 4 chile)
3 1/2 cups finely diced Bell Pepper (about 3 large, red and green)
6 cloves minced Roasted Garlic
1 1/2 cups White Vinegar
6 Tablespoons Honey

In very large bowl, add the onions, peppers, garlic, vinegar, and honey.  Mix well.  Add pineapple.  Stir to mix everything evenly.  

Prepare pint jars and lids.  Fill jars, leaving 1/2" headspace.  Wipe rims, add lids.  Process in boiling water bath canner for 15 minutes (sea level, adjust for altitude) following basic water bath canning instructions.

These jars are so colorful and beautiful.  They will be so pretty sitting in your pantry.

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