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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 56 |
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Hereâs a sweet and spicy twist on salsa. Served with chips, itâs an excellent party starter. It also adds a refreshing touch on top of grilled fish or meat.Angela Longtin, Cavalier, North Dakota 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. 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.
2. 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 to desired thickness.
3. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 7 pint jars.
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