Fruit & Tomato Salsa
photo by Preschool Chef
- Ready In:
- 1hr 30mins
- 10 cups fresh peaches, chopped
- 2 1⁄2 cups granny smith apples, peeld, cored, and chopped
- 2 cups unsweetened pineapple tidbits, well drained (May substitute fresh)
- 6 cups fresh tomatoes (May substitute canned "No salt added" diced tomatoes, drained )
- 2 1⁄2 cups sweet onions, chopped (about 1 pound)
- 1⁄2 cup jalapeno, diced (canned or fresh)
- 2 large bell peppers, diced
- 1 large red bell pepper, diced
- 2 garlic cloves, chopped
- 1⁄2 cup vinegar
- 1 cup lemon juice
- 4 tablespoons honey
- 1 -2 teaspoon crushed red pepper flakes
- 1 tablespoon dried chipotle powder
- 1 teaspoon cumin (for added heat)
- 12 ounces tomato paste (to thicken) (optional)
- 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.
Questions & Replies
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This recipe looks very yummy. I think I found it when searching for peach salsa recipes. I have decided not to can it though. (Although I could make a smaller batch and keep it in the fridge.) The National Center for Home Food Preservation does not recommend canning homemade salsa. "A process must be scientifically determined for each recipe." and elswhere it says "Use only recipes with tested proportions of ingredients." It is the onions and peppers that concern me, as well as the option to thicken it. Onions and peppers are low-acid and having a denser salsa could take longer to process to get the internal temperature right.
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I am a preschool teacher after 20 years of being a stay-at-home mom.