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.
  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.
Recipe 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