Pineapple Tomatillo Salsa
photo by Rita1652
- Ready In:
- 1hr 15mins
24 1/2 pint jars
- 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 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.
Questions & Replies
Got a question? Share it with the community!