Spicy Pineapple Salsa

13 ingredients
4 steps

Ingredients

  • 12 medium tomatoes (about 4 pounds)
  • 2 large red onions, chopped
  • 2 medium green peppers, chopped
  • 2 cans (8 ounces each) unsweetened crushed pineapple, drained
  • 1 can (15 ounces) tomato sauce
  • 1 can (12 ounces) tomato paste
  • 3 cans (4 ounces each) chopped green chilies
  • 2 cans (4 ounces each) diced jalapeno peppers, drained
  • 1/3 cup white vinegar
  • 2 tablespoons salt
  • 6 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon pepper

Directions

  1. 1
    In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and chop.
  2. 2
    In a stockpot, combine remaining ingredients. Stir in tomatoes. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 15-20 minutes or to desired thickness.
  3. 3
    Carefully ladle hot mixture into seven hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. 4
    Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

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