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    You are in: Home / Recipes / Pineapple Tomatillo Salsa Recipe
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    Pineapple Tomatillo Salsa

    Pineapple Tomatillo Salsa. Photo by Rita~

    1/1 Photo of Pineapple Tomatillo Salsa

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    40 mins

    35 mins

    Rita~'s Note:

    Pineapple brings this tomatillo to a tropical level. Ginger gives it a bite. Roasting is optional but does bring out the sugars bringing this salsa to an other level of goodness. Roasting just one side softens the top parts of the fruit and vegetables so some will puree very soft leaving other parts of the fruit firmer. Take note to taste your peppers for each has is own heat level depending on where they were grown. The lime I use for wonderful flavor in the salsa. I add the bottled lemon juice for flavor and acidity along with the vinegar so to be canned safely for long storage. This makes 24 jars so if you want you can make half mild and half spicy, Just don't add chili's till after jarring the first half add the chili's to the remaining salsa simmering till ready to jar. I keep my hot jars in the dish washer till ready to fill. Yes! This recipe can be cut in half! I made this amount because I wanted to preserve the last of my garden tomatillos.

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    Serves: 100


    1/2 pin ...

    Units: US | Metric


    1. 1
      Place metal blade in food processor. While running drop in the cloves of garlic, ginger, lime meat and zest, chipotle and ghost pepper.
    2. 2
      Add 1/2 the tomatillos pulsing to puree. Add to pot when processor is full. Continue to puree the rest of the tomatillos, peppers, onions and pineapple. Do leave some chunks. Add all the ingredients to a large pot bring to a boil and cook over medium heat stirring to prevent burning and circulate the heat. Cook 10 minutes.
    3. 3
      Ladle hot salsa into hot jars leaving 1/4 inch head space.
    4. 4
      Wipe rims, center lids and screw on band to fingertip tight.
    5. 5
      Place jars in canner with boiling water, cover and bring back to a boil.
    6. 6
      Process for 15 minutes in a boiling water canner.
    7. 7
      Turn off heat, remove lid of canner and let jars sit for 5 additional minutes. Remove jars, cool, label and store.
    8. 8
      Use in 1 year.
    9. 9
      Store opened jars in the refrigerator.
    10. 10
      Optional: You can add yellow or green food coloring to accent the pineapple or the tomatillos.

    Ratings & Reviews:

    • on October 28, 2014

      Great salsa! You forgot to add the quantity of onions though. I added about 5 cups of onions and sauteed them first. I didn't roast the pineapple and it turned out great. thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pineapple Tomatillo Salsa

    Serving Size: 1 (52 g)

    Servings Per Recipe: 100

    Amount Per Serving
    % Daily Value
    Calories 18.2
    Calories from Fat 3
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 70.9 mg
    Total Carbohydrate 3.9 g
    Dietary Fiber 0.9 g
    Sugars 2.4 g
    Protein 0.4 g

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