Prep 15 mins
Cook 25 mins
A different, tasty salsa.
- 3 cups peeled, cored and chopped tart apples (like Granny Smith's)
- 3 cups peeled, chopped tomatoes
- 1 1⁄2 cups chopped red onions
- 4 -6 jalapenos, minced
- 1 red bell pepper, chopped
- 1⁄2 cup semi-packed cilantro, chopped fine
- 1⁄2 cup white vinegar
- 2 teaspoons liquid honey
- 1 clove garlic, minced
- 1 1⁄2 teaspoons ground cumin
- 1⁄2 teaspoon cayenne pepper
- Combine all of the ingredients in a large stainless or enamel saucepan.
- Bring to a boil stirring constantly to prevent scorching.
- Boil gently for 10 minutes.
- Ladle into clean hot jars, wipe rims and seal.
- Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
This was the recipe I was looking for except the one I tried was sweeter. I added 3-4 tbl. of sugar, 1 tbl. of salt and 2 additional squirts of honey. It came out just right. This is especially good for the salsa eater that likes a touch of sweet in their salsa. My friends enjoyed it.
My family really likes fruit salsas and this one is an excellent recipe. The first time we made it we followed the recipe exactly. The second time, we took some tips from others in their reviews and added other types of tomatoes and a bit more honey. The third time, we substitued peaches for the apples and cooked it longer as you suggested. It turned out really well, spicy and sweet.
This is an excellent recipe. Next year I will increase the amount of tomatoes used, mainly for a more traditional appearance. It is a rather "dry" mix for a salsa, if you use Roma tomatoes. One might want to include some types with more water content if desired.