FRUIT & TOMATO SALSA
This is a spicy, fruity salsa . We use it with chips, of course, but it can be a condiment with meat dishes as well. My family and friends eat it by the jar; we love the sweet and spicy combination! It is mild to medium in heat, but it is easy to adjust for taste. You can "cheat " by adding tomato paste to thicken, if too runny.
Provided by Preschool Chef
Categories Sauces
Time 1h30m
Yield 8 pints
Number Of Ingredients 16
Steps:
- Peel, pit, and chop peaches, and mix with lime juice.
- Peel, core, and chop apples. Add to peaches.
- Peel and chop fresh tomatoes to measure 4 cups (or use canned diced).
- Seed and dice bell peppers.
- Seed & dice jalapenos.
- Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar,honey, chipotle powder, and crushed red pepper. ( Do not add canned vegetables and fruit yet).
- Bring mixture to boil over medium heat. Cook for 25 minutes, stirring frequently. Lower heat if necessary to avoid sticking.
- Drain and add pineapple and any canned vegetables. Cook for 5 more minutes. Add tomato paste (optional). Continue frequent stirring. Reduce heat to simmer.
- Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
- Place jars in canning pot. Add water to cover jars by 2 inches.
- Bring canner to boil, and process for 20 minutes.
- Remove jars from canner, and place on towel in a cool spot.
- In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
- Allow to sit without moving for about 2 days.
- Label and store jars in a cool, dark place.
Nutrition Facts : Calories 222.1, Fat 1.4, SaturatedFat 0.2, Sodium 30.1, Carbohydrate 54, Fiber 8.6, Sugar 42.1, Protein 4.8
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