Yipee, Tasty Tuesdays is back. Every year I want to try something new to can. Last year Dan found this sweet and spicy salsa that looked heavenly. I had never canned salsa before, but gave this a shot. The whole two hours it was cooking on the stove, I was stealing bowl fulls of this salsa. Dan loved it, but since it only made about 6 pints, he hoarded it! He asked me to send him a care package over Christmas, and I sent a jar of this salsa. I paid extra for priority mail, but the box got smashed, along with the salsa. (He said it was a very messy box!). I promised him I would make more this year, and today that is what is on the stove top. I'm giving you my version of it, but it's close to the original recipe. So if you have a chilly afternoon, give this recipe a try, you will LOVE it!
Peach and Pear Chili Sauce (From Better Homes and Garden's New Grilling Book)
4 1/2 pounds ripe tomatoes
4 medium pears (peeled, cored and diced)
4 medium peaches (peeled, pitted and diced)
3 medium green sweet peppers, chopped
4 small onions, diced
1 med. red sweet pepper, diced
1-3 seeded and chopped Serrano chile peppers
3 cups sugar
1 1/2 cups cider vinegar
2 teaspoons ground nutmeg
1 teaspoon ground cloves
2 tbsp ground cinnamon
Blanche tomatoes, peel and remove ends and cores. Cut into chunks, then combine the remaining ingredients. Simmer, uncovered for 2 hours until thick, stirring occasionally. Ladle hot sauce into jars, leaving 1/2 inch head space. Process in a boiling water canner for 25 minutes, remove from canner and cool on towels.