Saturday, August 22, 2009

Pineapple Peach Salsa

I came across another salsa recipe on RecipeZaar that I knew I wanted to try. It was for peach salsa, but I wanted to make a pineapple-peach salsa. So I substituted half of the peaches for canned pineapple. Just a heads up, you cannot use fresh pineapple and safely boiling water bath this salsa, as the fresh pineapple has a lower pH than does the canned pineapple. So I made this tonight. It's so yummy! I can't wait to have some! We love to eat chips and salsa, so this will be a great salsa to have on hand!

Pineapple Peach Salsa

3 cups chopped peaches
3 cups chopped canned pineapple
3 large fresh tomatoes
1 1/2 cups chopped red onions
4 medium jalapeno peppers, seeded and finely chopped
1 large sweet red pepper, seeded and finely chopped
1/2 cup finely chopped cilantro
1/2 cup white vinegar
2 tablespoons liquid honey
3 garlic cloves, finely chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper

Blanch peaches, cool in cold water, peel, pit and chop to measure 3 cups. Drain and chop canned pineapple to measure 3 cups. Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks. In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper. Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too sloppy or soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens. Adjust seasonings to taste. Add more cayenne pepper if you desire a spicier taste.

Ladle salsa into hot jars to within 1/4 inch of top for headspace. Remove air bubbles by sliding a rubber spatula between the glass and salsa. Re-adjust the headspace to 1/4 inch. Wipe jar rim to remove any stickiness. Center lid on top of jar; apply screw band just until finger tight. Place jars in a hot bath in a canner and process for 10 minutes in a boiling water bath. Remove jars and place on a towel, then cover with another towel to cool slowly.

Makes 8 half-pints.

2 comments:

Justin and Mary said...

Ooh, that sounds good. I bet it will make a great snack with tortilla chips.

Sara said...

I think it'll be tasty on top of chicken, too!