Caramelized Pineapple-Habanero Salsa


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.