Go Back
–+ servings

Pineapple Sage Salsa

Those of you that know your herbs, pineapple sage is best in salads and savory dishes, especially meat dishes. Well, a meat dish wasn't going to work for me so I decided to try making a pineapple salsa. This salsa is sweet with a little bite, not much heat at all. It has a nice full and flavorful taste and its hard to stop eating. This recipe is made for large canning batches. Please see notes for any adjustments.
Print Recipe Pin Recipe
Servings: 12 Pints
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 15 cups tomatoes of choice, diced I used vine and roma tomatoes.
  • 6 cups pineapple, crushed (3 lrg. cans, drained) I used canned pineapple, in water, NOT JUICE or Concentrate.
  • 6 jalapeno peppers, seeded I cut two full peppers with seeds to keep a little heat and the rest seeded.
  • 3 tri-colored peppers, diced Red, Yellow, and Orange peppers.
  • 24 oz tomato paste
  • 1/4 cup vinegar
  • 3 Tbs. Lemon Juice
  • 1 cup coconut sugar
  • 1/2 Tbs. salt I lean on the lighter side of salt, so taste and add to your liking.
  • 1 tsp cumin
  • 20 leaves Pineapple Sage Cut off stems (discard stems) , cut leaves and bruise with mortar and pestle.

Method
 

  1. Remove stems and discard. Cut pineapple sage leaves into small pieces and place into the mortar. Bruise leaves with the pestle. Mix all ingredients, including bruised sage, together well in a large container.
  2. Fill jars leaving a little head space at the top.
  3. Process in a hot water bath canner for 15 minutes.

Notes

For those that want to scale down this recipe to make a smaller batch:
  • 5 tomatoes, chopped to the desired consistency
  • 1 cup crushed pineapple (1- 16 oz can), You can also used a fresh pineapple and dice it.
  • 1-2 sm jalepeno peppers, seeded or with seeds (whatever you desire)
  • 1/4 cup sweet peppers, chopped
  • 4 oz tomato paste
  • 1 Tbs. vinegar
  • 1-2 Tbs. coconut sugar
  • Salt to taste
  • 1/4-1/2 tsp. cumin
  • 1/2 Tbs. lemon juice
Mix all ingredients together well in a large container. Enjoy

Tried this recipe?

Let us know how it was!