JULY/AUGUST 2005
Add Comment (0)Zesty Salsa with Grilled Pineapple, Peach or Mango
This is a basic salsa recipe that I vary by adding grilled fruit. It’s great with grilled chicken or fish.
10 cups cored, seeded and chopped tomatoes (any variety)
2 1/2 cups chopped and seeded sweet red, yellow or green peppers
2 1/2 cups pineapple, peach or mango
5 cups chopped onions
1 habanero pepper chopped and seeded, (use gloves)
3 cloves garlic, minced
2 tablespoons minced cilantro
1 1/4 cups cider vinegar
1 teaspoon hot pepper sauce (optional)
Combine all ingredients in a large sauce pot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/4 inch head space. Adjust 2-piece caps and process 15 minutes in a boiling water bath. Yields about 6 pints.
