Pineapple Salsa Recipe with Papaya and Chili

Stacey Doyle

5 from 2 votes

Easy to make and tastes amazing papaya, chili, and pineapple salsa! Perfect to add heat to any of your favorite meals.

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Prep Time 15

Cook Time 15

Additional Time 1

Total Time 1 30

Servings: 6 half pints

Course: Preserves and Canning

Cuisine: American

Calories: 14

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
½ cup lime juice
½ cup pineapple juice
½ 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.

Serving: 1gCalories: 14kcalCarbohydrates: 4gSodium: 2mgSugar: 3g

For reference on using a water bath canning, read these Water Bath Canning FAQs.

Store sealed jars for up to 6 months.

Let us know how it was!