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Pineapple Chili Salsa

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Ingredients

Adjust Servings:
4 cups papayas, cubed seeded and peeled
2 cups pineapple, fresh cubed cored and peeled
1 cup golden raisin
1 cup lemon juice
1/2 cup lime juice
1/2 cup pineapple juice
1/2 cup hot pepper, chopped and seeded (anaheim)
2 tablespoons green onions, finelhy chopped
2 tablespoons cilantro, chopped
2 tablespoons brown sugar, packed

Nutritional information

275.4
Calories
5 g
Calories From Fat
0.6 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
15.9 mg
Sodium
73 g
Carbs
5.9 g
Dietary Fiber
49.7 g
Sugars
3.4 g
Protein
1662g
Serving Size

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Pineapple Chili Salsa

Features:
    Cuisine:

    Taken from a Ball canning booklet.

    • 55 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Pineapple Chili Salsa, Taken from a Ball canning booklet , Taken from a Ball canning booklet


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    Steps

    1
    Done

    Prepare Stockpot/Canner and Jars as Directed in Ball Canning Directions.

    2
    Done

    Combine Ingredients in a Large Stainless Steel Saucepan.

    3
    Done

    Bring to a Boil Over Medium-High Heat, Stirring Constantly.

    4
    Done

    Reduce Heat and Boil Gently, Stirring Frequently, Until Slightly Thickened, About 10 Minutes.

    5
    Done

    Ladle Hot Salsa Into Jars, Leaving 1/2 Inch Headspace; Remove Air Bubbles; Re-Measure Headspace.

    6
    Done

    If Needed, Add More Salsa to Meet Recommended Headspace.

    7
    Done

    Wipe Rim; Center Lid on Jar and Screw Band Until Fingertip-Tight.

    8
    Done

    Process Filled Jars in Boiling Water For 15 Minutes. Remove Stockpot Lid, Wait Five Minutes, Then Remove Jars, Cool and Store.

    9
    Done

    Don't Forget to Check For Proper Seal Before Storing.

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    Bria Mitchell

    Soul food specialist sharing family recipes that are rich in tradition and flavor.

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