Caramelized Pineapple-Habanero Salsa

Images

Preserving Method: Water Bath Canning

1. Preheat oven to 400°F. Cut each pineapple quarter crosswise into 1-inch slices. Place slices in a single layer on 2 baking sheets coated with cooking spray. Sprinkle evenly with 1⁄4 cup sugar.
 
2. Bake at 400°F for 15 minutes. Turn slices over, and bake 10 to 15 more minutes or until beginning to caramelize. Remove from oven; cool.
 
3. Coarsely chop pineapple slices to measure 61⁄2 cups. Combine pineapple, onion, and next 2 ingredients in a large stainless steel or enameled saucepan. Bring to a boil over medium heat. Cook 5 minutes, stirring occasionally. Stir in cilantro, salt, and remaining 2 Tbsp. sugar.
 
4. Transfer half of pineapple mixture to a food processor; process until chopped. (Do not puree.) Return chopped mixture to coarsely chopped pineapple mixture remaining in pan. Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally.
 
5. Ladle hot salsa into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
 
6. Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
 
* Be sure to wear gloves when seeding the peppers, and do not touch your face or eyes, to avoid burning.
 
Caramelized Pineapple-Habanero Salsa - Ball® Recipes is rated 4.0 out of 5 by 1.
Rated 4 out of 5 by from sweet and spicy! This came out famously. My kids love it with chips and it pairs with ham well.
Date published: 2017-08-10
  • y_2017, m_10, d_20, h_20
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.3
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_br3554, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_ball-jars