Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Autumn Fruits Salsa https://www.metro.ca/userfiles/image/recipes/salsa-de-fruits-automne-11108.jpg PT1H05M PT50M PT1H55M
Prepare a pot of boiling water, canning jars, and lids.In another pot, mix together tomatoes, apples, onions, garlic, sugar, salt, cinnamon, and vinegar. Bring to a boil over medium-high heat, stirring often. Reduce heat and boil gently, stirring often, for 30 minutes or until tomatoes begin to cook down and sauce thickens a little. Add pears, plums, and hot peppers, and return to a boil over medium heat. Boil gently, stirring often, for 20 minutes or until fruit becomes translucent. (The sauce should be thick enough to coat the back of a spoon.) Stir in the coriander.Ladle the hot salsa into the sterilized canning jars, leaving a 1 inch (2 cm) gap from the lip. Wipe the jars’ edges and centre a hot sealing disc over top. Screw the ring on tightly.Place the jars in the pot of boiling water, making sure the jars are completely immersed. Place lid on pot and bring water back to a boil.Allow to boil for 20 minutes. Turn off the heat and remove the lid, leaving the pot on the burner and letting the jars rest, immersed in the water, for 5 minutes longer.Spread a clean cloth on a work surface and remove the jars from the pot, letting them rest on the cloth for 24 hours. Check lids and refrigerate any improperly sealed jars.Source: Escouade Culinaire
4
0 0 0 0
7 cups (1.4 kg) Italian tomatoes peeled and chopped 3 cups (750 ml) cooking apples peeled and chopped 2 cups (500 ml) onion chopped 3 garlic cloves minced 2 tablespoon (30 ml) granulated sugar 2 teaspoon (10 ml) salt for marinade 2 teaspoon (10 ml) ground cinnamon 1 1/4 cup (290 ml) cider vinegar 2 cups (500 ml) pear peeled and finely chopped 2 cups (500 ml) plums finely chopped 2 tablespoon (30 ml) chili peppers seeded and finely chopped 2 tablespoon (30 ml) fresh coriander chopped
Autumn Fruits Salsa

Autumn Fruits Salsa

Rate this recipe
0 Vote
4
Appetizers
1:05
Preparation
0:50
COOKING
1:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 7 cups
    (1.4 kg)
    Italian tomatoes peeled and chopped
    You might like:

    Flyer Deal  (1)
    CHERTO CHERRY TOMAT0ES

    CHERTO CHERRY TOMAT0ES

    $3.99 ea.

    255 g PRODUCT OF ONTARIO PROVA TOMATOES ON THE VINE 454 g PRODUCT OF ONTARIO


  • 3 cups
    (750 ml)
    cooking apples peeled and chopped
    You might like:

    Flyer Deals  (2)
    EXTRA LARGE HONEYCRISP APPLES

    EXTRA LARGE HONEYCRISP APPLES

    $1.29 /lb

    PRODUCT OF U.S.A., EXTRA FANCY GRADE AMBROSIA APPLES PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE STEM & LEAF CLEMENTINES PRODUCT OF SPAIN 2.84/kg


    ORGANIC GALA OR GRANNY SMITH APPLES

    ORGANIC GALA OR GRANNY SMITH APPLES

    $4.99 ea.

    2 lb PRODUCT OF U.S.A., EXTRA FANCY GRADE


  • 2 cups
    (500 ml)
    onion chopped
  • 3
    garlic cloves minced
  • 2 tablespoon
    (30 ml)
    granulated sugar
  • 2 teaspoon
    (10 ml)
    salt for marinade
  • 2 teaspoon
    (10 ml)
    ground cinnamon
  • 1 1/4 cup
    (290 ml)
    cider vinegar
    You might like:

    Flyer Deal  (1)
    UNICO BALSAMIC VINEGAR

    UNICO BALSAMIC VINEGAR

    $2.99 ea.

    500 ml SELECTED VARIETIES


  • 2 cups
    (500 ml)
    pear peeled and finely chopped
  • 2 cups
    (500 ml)
    plums finely chopped
  • 2 tablespoon
    (30 ml)
    chili peppers seeded and finely chopped
  • 2 tablespoon
    (30 ml)
    fresh coriander chopped
Imprimer ma sélection

Preparation

Prepare a pot of boiling water, canning jars, and lids.

In another pot, mix together tomatoes, apples, onions, garlic, sugar, salt, cinnamon, and vinegar. Bring to a boil over medium-high heat, stirring often. Reduce heat and boil gently, stirring often, for 30 minutes or until tomatoes begin to cook down and sauce thickens a little. Add pears, plums, and hot peppers, and return to a boil over medium heat. Boil gently, stirring often, for 20 minutes or until fruit becomes translucent. (The sauce should be thick enough to coat the back of a spoon.) Stir in the coriander.

Ladle the hot salsa into the sterilized canning jars, leaving a 1 inch (2 cm) gap from the lip. Wipe the jars’ edges and centre a hot sealing disc over top. Screw the ring on tightly.

Place the jars in the pot of boiling water, making sure the jars are completely immersed. Place lid on pot and bring water back to a boil.

Allow to boil for 20 minutes. Turn off the heat and remove the lid, leaving the pot on the burner and letting the jars rest, immersed in the water, for 5 minutes longer.

Spread a clean cloth on a work surface and remove the jars from the pot, letting them rest on the cloth for 24 hours. Check lids and refrigerate any improperly sealed jars.

Source: Escouade Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Exclusive 1-Day offer - Download nowExclusive 1-Day offer - Download nowExclusive 1-Day offer - Download now