Caramelizing pineapple plays up its golden sweet flavor in this simple, spicy salsa.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
Loaded with roasted tomatoes and jalapeño, this picante salsa is perfect for a fresh, quick Mexican meal.
Roasting develops the natural sugar in the tomatoes and at the same time, evaporates some of the water, allowing the tomato's complex and balanced flavor to shine through. The added chipotle chili pepper adds just the right smokey kick. You won't be able to stop eating this salsa, even when the chips run out! Try it on egg or grilled meat. It's delicious!
A tart and chewy treat thanks to green apples and dried apricots seasoned with ginger, cinnamon, and pickling spices.