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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