Ingredients for Fruit Tomato Salsa
- Fresh Peaches
- Granny Smith Apples
- Unsweetened Pineapple Tidbits
- 4 cups fresh tomatoes, peeled and chopped
- Sweet Onions
- Jalapeno
- 1 large bell pepper (any color), seeded and diced
- Red Bell Pepper
- Garlic Cloves
- 1/2 cup white vinegar
- Lemon Juice
- 1/4 cup honey
- Crushed Red Pepper Flakes
- Dried Chipotle Powder
- Cumin
- 2-4 tablespoons tomato paste (optional, for thickening)
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How to Make Fruit Tomato Salsa
- Combine chopped peaches and lime juice in a large bowl. Set aside.
- In a separate bowl, combine chopped apples.
- Add the apples to the peaches and lime juice mixture.
- Add the peeled and chopped tomatoes to the fruit mixture.
- Add the diced bell pepper and minced jalapeños.
- Transfer the fruit and vegetable mixture to a large stainless steel pot.
- Stir in the vinegar, honey, chipotle powder, and crushed red pepper flakes.
- Bring the mixture to a boil over medium heat. Reduce heat and simmer for 25 minutes, stirring frequently to prevent sticking.
- Stir in the drained pineapple and optional canned vegetables. Cook for 5 more minutes.
- Stir in tomato paste (if using) to thicken the salsa to your desired consistency.
- Continue stirring for a few minutes to allow the flavors to meld.
- Ladle the hot salsa into hot, sterilized canning jars, leaving 1/4 inch headspace.
- Wipe the jar rims with a clean, damp cloth.
- Place sterilized lids and bands on the jars, tightening the bands fingertip-tight.
- Process jars in a boiling water bath canner for 20 minutes, ensuring jars are fully submerged in water by at least 2 inches.
- Carefully remove jars from the canner and let them cool completely on a towel. You should hear a 'pop' sound as the lids seal.
- After about an hour, check for proper seal. Refrigerate or reprocess any unsealed jars.
- Let the sealed jars sit undisturbed for at least 2 days before storing.
- Label and store jars in a cool, dark, and dry place.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
168g
Fat
0g
Carbs
17g
