This Pineapple Salsa Recipe post is sponsored by Ball® Mason Jars. All opinions are my own.
Make your own Pineapple Salsa recipe with papaya and chili, oh my yes!
I am a huge fan of salsa recipes, from eye watering spicy hot salsas to the fruity sweet salsas, they all have my heart, and this spicy sweet pineapple salsa with papaya and a kick of chili is no exception. I love it.
When someone asks me what I love about summer, well the sweltering heat is definitely not the answer, but my absolute answer to what I love about summer is the beautiful fresh produce that I get to cook and enjoy.
Although I’m always happy for a bit of cooler weather, I’m sad to see the abundance of summer seasonal fruit and veggies go. Thankfully, I get to extend the summer produce through preserving, and this pineapple papaya salsa is on my list of must preserve.
What You’ll Need To Make this Fruity Salsa:
- Half-pint Ball Mason Jars, preferable with a wide mouth
- Ball Water Canner
- Anaheim Peppers
- Golden Raisins
- Lime, lemon, and pineapple juice
- Brown Sugar
How to Make Pineapple Salsa:
- Heat Ball Water Canner to sterilize jars, wash the lids and rings.
- Prepare the ingredients, chop the fruit and pepper, measure out the remaining ingredients.
- Combine all ingredients in a saucepan, bring to a boil, reduce heat and allow to cook for about 10 minutes.
- Once salsa has cooked, ladle into hot jars, working with one jar at a time. Place the sealed jar into boiling water in the canner, repeat with remaining jars.
- Process all of the filled jars in the water bath for 15 minutes, turn off heat then allow the jars to rest for 5 minutes before removing from the canner.
- Allow the jars to cool at room temperature for 12 – 24 hours. Check the seal, making sure the lids do not flex when pressed in the center. And you’re done!
This pineapple salsa with papaya and that brilliant kick of chili, is not just for dipping tortilla chips in, not a bad idea though! This salsa recipe is gorgeous served with your favorite tacos, over grilled chicken, as a marinade, and my personal favorite, topping off a pizza filled with grilled chicken, feta or blue cheese, spring onions, fresh jalapeno slices, and plenty of this tasty spicy sweet salsa!
Other tasty recipes to try:
- Peach and Toasted Jam! Tastes like summer, seriously good stuff!
- Fermented Jalapeno Hot Sauce, a great spicy addition to any meal.
- Slow-Cooked Pulled Pork Sandwiches.
- Hibiscus Strawberry Iced Latte, creamy and delish!
- Brazilian Lemonade, oh so gorgeous and refreshing!
- Pulled Pork Tacos with Apple Salsa, yes, it’s amazing!
Once you’ve made your own batch of pineapple salsa with all that yummy papaya and chili, you should also try other great recipes such as Peach with Toasted Almond Jam or Roasted Tomato Chipotle Salsa! You can find more great recipe ideas at Ball Mason Jar’s FreshPreserving.com. To find your own Half Pint Ball Mason Jars, click here.
For tested recipes and inspiration don’t forget to follow them on Facebook here, Instagram, and their must-follow Pinterest boards here.
Make pineapple salsa with papaya and chili:
- 4 cups cubed seeded peeled papaya (about 2 lb or 2 med)
- 2 cups cubed cored peeled fresh pineapple (about half of a medium pineapple) or canned pineapple (about 1 20-oz can)
- 1 cup golden raisins
- 1 cup lemon juice
- 1/2 cup lime juice
- 1/2 cup pineapple juice
- 1/2 cup chopped seeded Anaheim peppers (poblano, New Mexico chilies or hot banana peppers may be used as a substitute)
- 2 Tbsp finely chopped green onion
- 2 Tbsp finely chopped cilantro
- 2 Tbsp packed brown sugar
- Prepare a boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
- Combine all ingredients in a large stainless steel saucepan and bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened about 10 minutes.
- Ladle hot salsa into hot jars, leaving ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on the jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars for 15 minutes, adjusting for altitude. Turn off heat, remove the lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when the center is pressed.
Nutrition Information:Yield: 96 Serving Size: 1
Amount Per Serving:Calories: 14Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 0g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.