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    Caramelized Pineapple-Habanero Salsa

    Source of Recipe


    From "The All New Ball Book of Canning and Preserving"

    List of Ingredients


    • 2 (2-pound) ripe pineapples, peeled, quartered lengthwise, and cored
    • Vegetable cooking spray
    • 6 tablespoons sugar, divided
    • 2 cups chopped red onion
    • ½ cup fresh lime juice
    • 1 habanero pepper, seeded and minced
    • ½ cup chopped fresh cilantro
    • 1½ teaspoons salt


    Instructions


    1. Preheat oven to 400° F. Cut each pineapple quarter crosswise into 1-inch slices. Place slices in a single layer on two baking sheets coated with cooking spray. Sprinkle evenly with ¼ cup sugar. Bake at 400° for 15 minutes. Turn slices over, and bake 10 to 15 more minutes or until beginning to caramelize. Remove from oven; cool.

    2. Coarsely chop pineapple slices to measure 6½ cups. Combine pineapple, onion, and next two 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 tablespoons sugar.

    3. Transfer half of pineapple mixture to a food processor; process until chopped. (Do not purée.) Return chopped mixture to coarsely chopped pineapple mixture remaining in pan. Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally.

    4. Ladle hot salsa into a hot jar, leaving ½-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.

    5. Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

      Makes about 4 (1-pint) jars



 

 

 


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