Peach and Pineapple Tomato Salsa
Peach and Pineapple Tomato Salsa is a sweet salsa with a little spice! My kids like this salsa so I would not consider it a hot salsa. However, you can increase the chilies in the recipe to get a spicier salsa. This recipe makes 11 1/2 cups of salsa, If you are not wanting that much salsa then adjust the serving size on the recipe below for proper ingredient amounts.
First, dice up an onion and cook it over medium high heat until the onions are slightly softened, about 3 minutes. Next, you will need about 8 Pounds of tomatoes. You want to “slip the skins” that is canning talk.
Fun fact: I am a certified master preserver, so basically I took a university course with other canning, freezing and drying enthusiasts and learned all the proper ways to preserve food so you can eat it and not die. Ha ha. I absolutely loved the class and the canning lingo I picked up there.
OK, so what is “slipping the skins” It means you boil some water in a pot then pour it over the tomatoes while they are in a clean sink or heat resistant bowl and let it sit for a minute then you rinse under cool water and the skins will slide or peel off. Sometimes they do need a little help depending on how ripe your tomatoes are.
Next, Place some Bell Peppers, and Chile Peppers under a broiler until the skins puff up and can easily be peeled off. Remove the seeds from the center of the peppers. If you are using canned fire roasted chilies then you can skip this step. You can also skip this step with fresh peppers too if you don’t mind the skins from the peppers, entirely up to your preference.
Blend all the ingredients in the blender, you will probably have to do 2-3 blenders full. Pour the mixed mixture into a stock pot. If you want the salsa to be chunky you can skip the blending step or you can blend half the ingredients then add the other diced half of the mixture to the stock pot. Next, bring the mixture to a boil and simmer for about 30 minutes, stirring occasionally to avoid the mixture burning on the bottom. The salsa should reduce and thicken slightly. When the mixture cools it will thicken more. You can freeze this salsa or you can water bath it in glass jars. I have not water bathed this recipe but it should be fine. I prefer to freeze this in snack sized Ziploc bags because I feel like I use it more that way and it is easier.
Peach and Pineapple Tomato Salsa
Ingredients
- 1 1/2 Cups Pineapple diced
- 12 Cups Tomatoes chopped
- 2 Cups Peaches diced
- 1/2 Cup Roasted Chili Peppers diced canned fire roasted chili peppers will work great
- 1/2 Cup Roasted Bell Peppers diced
- 2 Cups Onions diced
- 1/2 Cup White vinegar
- 3/4 Cup Sugar
- 1 Tablespoon Salt
- 1 teaspoon Garlic Powder
- 2 teaspoon Onion Powder
Instructions
- Cook onions in a pan over medium heat until they are softened and set aside. Add ingredients to a stock pot and bring to a boil then simmer on medium low for 30 minutes or until the salsa is reduced and slightly thickened. The mixture will thicken more once cooled.
- Remove the skins from the tomatoes by pouring boiling water over them and letting set for a minute then rinsing under cold water and the skins should slip off. whatever doesn't come over remove with a paring knife.
- Add all ingredients to blender and blend, If you want a chunkier salsa leave half of the ingredients out of the blender or skip the blending step.
- Add ingredients to a stock pot and bring to a boil then simmer on medium low for 30 minutes or until the salsa is reduced and slightly thickened. The mixture will thicken more once cooled.