Prep 40 mins
Cook 35 mins
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.
- 10 garlic cloves, roasted
- 1⁄2 ounce fresh ginger, peeled diced (optional)
- 2 bell peppers, yellow and green, roasted
- 2 lbs sliced pineapple, roasted
- 2 large sweet onions, roasted
- 1 ghost pepper, roasted or 3 habaneros, roasted to taste
- 4 limes, zest and meat
- 1⁄2 cup bottled lemon juice
- 1⁄2 cup white vinegar
- 1 tablespoon salt
- 1 teaspoon ground cumin
- 1 bunch cilantro (a mix of all three is yummy) or 1 bunch basil (a mix of all three is yummy) or 1 bunch parsley (a mix of all three is yummy)
- 7 lbs roasted tomatillos
- 1 tablespoon brown sugar (optional)
- Place metal blade in food processor. While running drop in the cloves of garlic, ginger, lime meat and zest, chipotle and ghost pepper.
- 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.
- Ladle hot salsa into hot jars leaving 1/4 inch head space.
- Wipe rims, center lids and screw on band to fingertip tight.
- Place jars in canner with boiling water, cover and bring back to a boil.
- Process for 15 minutes in a boiling water canner.
- Turn off heat, remove lid of canner and let jars sit for 5 additional minutes. Remove jars, cool, label and store.
- Use in 1 year.
- Store opened jars in the refrigerator.
- Optional: You can add yellow or green food coloring to accent the pineapple or the tomatillos.
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!