Salsa Recipes -Pineapple Salsa and Hot Salsa (Gluten, Preservative and Refined Sugar Free)

We have grown so many tomatoes in the cottage garden, I figured I would try making some salsa.  In my opinion my husband has also grown too many hot peppers so I figured this would be a way to use some of them.  I made a hot salsa for him and a sweeter salsa for the girls.  I canned mine but I have heard you can freeze your salsa as well.

Pineapple Salsa Ingredients (makes approximately 3-4 salsa)

• 25-30 medium size diced tomatoes (6-7 cups)
• jalapenos to taste
• 1-2 diced bell peppers
• 2 diced onions
• 2-3 minced garlic cloves
• 3/4 cup apple cider white vinegar (ensure it is gluten free)
• 8-10 drops liquid stevia
• handful minced fresh cilantro
• 1 tablespoon sea salt or to taste
• 1 juiced lime

Hot Salsa Ingredients (makes approximately 1 1/2 cup salsa)

• 2 cups diced tomatoes
• 2 cloves minced garlic
• 1 diced onion
• 3 jalapenos or to taste
• 1 diced bell pepper
• 1/4 cup apple cider or white vinegar (ensure it is gluten free)
• 3-5 drops liquid stevia
• 1/2 tablespoon sea salt or to taste
• 1 juiced lime

Directions for both

1. Add all ingredients into a large pot and bring to a boil while stirring frequently.
2. Turn down to a simmer and continue to cook for 1-2 hours until salsa has thicken and water has boiled off.  Continue to stir every so often.
3. Boil canning jars and had hot salsa to jars.  
4. Ensure jars have sealed and store.