Apple-Tomato Salsa

Submitted by Diana Adcock

"A different, tasty salsa."

 

• Ready In: 40mins
• Ingredients: 11
• Yields: 8 half pints

ingredients

• 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

directions

1. Combine all of the ingredients in a large stainless or enamel saucepan.
2. Bring to a boil stirring constantly to prevent scorching.
3. Boil gently for 10 minutes.
4. Ladle into clean hot jars, wipe rims and seal.
5. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

Reviews

[Michele]

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.

 

[Ds Darling]

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.

 

[tombirdwell]

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.

 

[nationclan]

I learned what to do and what not to do by reading the reviews. I add more honey and tomatoes. I used all varieties of tomatoes and it turned out VERY juicy. I cored and cooked the tomatoes, then skinned them. Made them harder to cut up, but it turned out well. I also added lime juice. I used this recipe for both apple and cherries. Next time, less Cayenne pepper. I let them boil a little longer as well. I also will not use as much vinegar. When using tomatoes I don't hot water bath them. I just fill with the boiling salsa, lid them, flip them on the tops until the ring is hot, them flip them back over and LOVE to hear them seal. In them MANY years of canning tomato juice I have had maybe 3-4 jars not seal.

 

[Cathy-O]

Made 2 of your recipe contributions for our picnic today. Used less apple and more tomato, so it would be more like conventional salsa. I was wondering if it would have had more zing if I hadn't boiled the mixture. Tasted a bit like stewed tomatoes, but still good.