Pineapple Chili Salsa

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 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

Recipe

• 1 prepare stockpot/canner and jars as directed in ball canning directions.
• 2 combine ingredients in a large stainless steel saucepan.
• 3 bring to a boil over medium-high heat, stirring constantly.
• 4 reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
• 5 ladle hot salsa into jars, leaving 1/2 inch headspace; remove air bubbles; re-measure headspace.
• 6 if needed, add more salsa to meet recommended headspace.
• 7 wipe rim; center lid on jar and screw band until fingertip-tight.
• 8 process filled jars in boiling water for 15 minutes. remove stockpot lid, wait five minutes, then remove jars, cool and store.
• 9 don't forget to check for proper seal before storing.