Okay... this is my own attempt to make pineapple salsa. I lived in a place with long winters, and so fresh ingredients weren't readily available. This was my solution. I wouldn't bottle this version, because I'm not all that sure about the right amounts of acidity, etc, to make it safe. However, it's nice as a refrigerator salsa. I haven't made it in years, but I think I might give it another stab. If you find a yummier way to make this, do share. :)
1 20 oz can pineapple tidbits and juice, blended
1 4 oz can diced green chilies
1 14 oz.diced tomatoes, drained and blended
1/2 onion, minced
1 jalepeno
3 TB brown sugar
1/4 TB cider vinegar
1-2 cloves crushed garlic
1/2 tsp ground cumin
Boil all ingredients; serve warm or chilled
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