A: | 36oz tomatoes, cored |
6oz frozen pineapple | |
2T red wine vinegar | |
3 jalapeno peppers, seeded | |
1/4C cilantro | |
2 small onions, chopped | |
2t salt | |
1. | Process (A), pulsing until chunky. Can use fresh by keeping in refrigerator. |
2. | Cook in pot to reduce slightly and prevent separation. Can under pressure 8 minutes. |
Servings: 50