Pineapple Chili SalsaMakes about 6 (8 oz) half pints
This tropical salsa is perfect for outdoor summer meals. Serve with grilled pita bread brushed with olive oil for a simple but delicious appetizer.
Level of Ease:Easy
Preserving Method:Waterbath Canning
You Will Need:
- 4 cups cubed seeded peeled papaya (about 2 lb or 2 med)
- 2 cups cubed cored peeled fresh pineapple (about half of a medium pineapple) or canned pineapple (about 1 20-oz can)
- 1 cup golden raisins
- 1 cup lemon juice
- 1/2 cup lime juice
- 1/2 cup pineapple juice
- 1/2 cup chopped seeded Anaheim peppers (poblano, New Mexico chilies or hot banana peppers may be used as a substitute)
- 2 Tbsp finely chopped green onion
- 2 Tbsp finely chopped cilantro
- 2 Tbsp packed brown sugar
- 6 Ball® (8 oz) half pint glass preserving jars with lids and bands
- PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not
boil. Wash lids in warm soapy water and set bands aside.
- COMBINE papaya, pineapple, raisins, lemon juice, lime juice, pineapple juice, peppers, green onion, cilantro and brown sugar in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
- LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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