Fruit & Tomato Salsa

Recipe by Preschool Chef
READY IN: 1hr 30mins
YIELD: 8 pints




  • 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.