Ack! Salsa too salty!
So I made a batch of Annie's Pineapple Peach Salsa tonight, but overdid it with the salt! It's too salty!
I added about 1 cup of pineapple juice to this to help sweeten it up a little, along with a touch more of sugar.
Do you think this will be alright? I think it's ok, since the pineapple juice is acidic. All it did was thin the salsa down a little, which is fine by me.
Here's the recipe again. BTW, it's very good!
Annie's Pineapple Peach Salsa
Makes 6 pints
4 cups tomatoes, peeled, chopped, and drained
2 cups drained, crushed pineapple
2 cups fresh or frozen peaches, chopped (and peeled if fresh)
2 1/2 cups chopped onion
1 1/2 cups chopped green pepper
3 - 5 jalapenos, chopped
6 cloves garlic, minced
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
1/4 cup chopped fresh cilantro
1/3 cup sugar or honey
1/2 cup vinegar
1/2 cup lime juice
16 oz. tomato sauce
16 oz. tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, and process at in a BWB for 15-20 min.
Note: If you want to pressure can this recipe, reduce the total amount of vinegar/lime juice to 1/3 cup and process at 10 lbs pressure for 30 minutes for pints.