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Parrot Head Spicy Salsa

September 6, 2010

This is our favorite salsa.  Again, it is another Bernardin recipe and it is so easy.  The flavour is a great combination of sweet and spicy…a tropical flavour.

BERNARDIN’S RECIPE:

  • 12 cups chopped tomatoes, about 6lbs or 24 medium tomatoes
  • 2 ripe mangoes
  • 1 can (19oz/540mL) crushed pineapple, drained
  • 1 pkg (115g) BERNARDIN Salsa Mix
  • 1/2 cup (125mL) cider vinegar
  1. In a stainless steel saucepan, combine Bernardin Salsa Mix and cider vinegar
  2. Add remaining ingredients
  3. Stirring continuously until well mixed, bring mixture to a full rolling boil; boil gently uncovered for 5 minutes
  4. Ladle hot salsa into hot sterilized jars leaving 1/2″ headspace.  Remove air bubbles and add more salsa if necessary
  5. Wipe rim, centre lid and add ring until fingertip tight
  6. Process in hot water bath for 15 minutes for 250mL jars and 20 minutes for 500mL jars

Put up Total:

  • 1 x 250mL regular mason jar
  • 4 x 250mL wide mouth mason jar
  • 5 x 500mL wide mouth mason jar
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