Sassy Sweet Salsa
Nicely balanced with fruit and vegetables, this chunky colourful condiment goes well with any main course. If you want to increase the heat, add 1 hot red pepper, seeded and minced. For even more fire, include the seeds.
Servings: 6 cups (1.5 L)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 9 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 2 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 55 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 1% |
| vit C | 7% |
| folate | 1% |
Suggested Recipes
-
4 cups (1 L) chopped peeled tomatoes (about 2 lb/1 kg)
2 cups (500 mL) each finely chopped peeled peaches and pears
1 sweet red pepper, finely chopped
1 cup (250 mL) chopped red onion
3/4 cup (175 mL) cider vinegar
1/2 cup (125 mL) minced seeded jalape?eppers
1/3 cup (75 mL) tomato paste
2 tbsp (25 mL) granulated sugar
2-1/4 tsp (11 mL) salt
1 tsp (5 mL) ancho chili powder
1/2 cup (125 mL) chopped fresh coriander
Preparation:
In large shallow Dutch oven, combine tomatoes, peaches, pears, red pepper, onion, vinegar, jalape? tomato paste, sugar, salt and chili powder. Bring to boil over high heat, stirring constantly. Reduce heat to medium-low; simmer, stirring often, until fruit is tender and spoon leaves trail when pulled through sauce, about 12 minutes. Add coriander; simmer for 3 minutes.
Using funnel and 1/2-cup (125 mL) measure, fill hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Remove any air bubbles, readjusting headspace if necessary. If necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 20 minutes.
Additional Information
Tags:
Source
Canadian Living Magazine: August 2006
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