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Author Topic: pineapple habonero salsa  (Read 5844 times)
treebee
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Location: N.W.missouri


« on: December 24, 2009, 01:04:52 PM »

I am totally addicted to this stuff

Into a good heavy pot.

One whole pineapple skinned and cored
cut into 1/4 to 1/2 inch chunks

4 bunches of green onion
chopped to 1/4 inch

5 clementines/or tangerines
peeled seeded chopped

1 pound of carrots shredded

1 TBS. chopped garlic

one can frozen limeade juice

 two to four habaneros
depending on palette of user

cook this down for an hour or two on medium heat run through food processor or blender not two long just to blend
pour into warm 1/2 pint jars and process in boiling water for 15 minuets

I enjoy this stuff on almost anything Burgers, hoagies, fish,chicken,smoked meats anything that could use a little
Tang Zip Babang!!!

Hope you enjoy. Happy holidays John hargrave and family. Thanks for the great site.
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Irwin
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Location: Lakeside OR

howdy all


« Reply #1 on: December 29, 2009, 02:13:29 AM »

Thank's now you gave me something more to try grin
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Mason
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Location: Marietta, GA


« Reply #2 on: December 29, 2009, 10:19:23 AM »

I like the way you think......I'll bet that's good on smoked pork.

What does process in boiling water for 15 minutes mean?
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specialkayme
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Location: Central NC - (somewhere either in Raleigh, Greensboro, or inbetween)


« Reply #3 on: December 29, 2009, 12:10:32 PM »

I've never tried my own recipe, but I'm totally addicted to the Pineapple Habanero Salsa at Harris Teeter.
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treebee
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Location: N.W.missouri


« Reply #4 on: December 30, 2009, 05:19:04 PM »

hello Mason Processing in boiling water is your basic canning style for acidic foods such as tomato sauces and salsas. You have to have canning jars and the two part lids a ring and an inner seal you can get them at almost any grocery store. For small batches I use half pint or pint jar.
Step one cook salsa
step two start a large pot of boiling water 1/2 full
step three warm jars by running under hot water and heat inner lids in low boiling water
step four pack salsa into jars leaving 1/2 inch head space
step four wipe off jars and screw on both lids medium tight no need to really crank down on the
step four put as many jars that will fit in boiling water let the water be just a 1/2to 3/4 inch over the top of the tallest jar and boil 15 mins remove to cooling towel and wait they should pop while the lids seal.
 It realy helps to have a few canning tools A jar lifter and jar funnel there pretty cheap and will help a bunch.
We can almost every thing this way theres a cheap book put out by the Ball Mason jar company on home canning thats great for times and technics Have a great day  John
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alfred
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« Reply #5 on: December 31, 2009, 07:36:53 PM »

Just made my first batch of this stuff. It is Great!!! Thanks so muck for the recipe. I have been looking for something like it. I have an addiction to Melinda's Habanero sauce and have been trying to recreate it. This is pretty close, and is very good I love it. Next batch will be a little hotter though. I used 3 habaneros and it is OK but I like a good kick.

Thanks again,
Alfred
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