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Peppy Pineapple Salsa

appetizers, relishes/preserves

1 cup (each) diced onions and celery
6 jalapeño peppers; seeded and diced
1 sweet green pepper; diced
3 cloves garlic; minced
2 cans (each 28 oz) diced tomatoes
1 can (14 oz) unsweetened pineapple tidbits; drained
3/4 cup white wine vinegar
1 teaspoon (each) salt and granulated sugar
1/2 cup chopped fresh coriander

In large saucepan, combine onions, celery, jalapeño and green peppers, garlic, tomatoes, pineapple, vinegar, salt and sugar; bring to boil. Reduce heat; simmer, uncovered and stirring often, for 1 hour or until thickened. Stir in coriander. Meanwhile, boil lids for 5 minutes. Fill eight 1-cup canning jars, leaving 1/2-inch head space. Wipe rims. Seal with prepared lids; screw on bands fingertip tight. Process in boiling water bath canner for 20 minutes. Let cool on rack for 24 hours. Check seal, wipe jars and store in cool dark dry place.

Contributor: Canadian Living - December, 1998

Yield: 8 cups

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