This sweet and tangy Pepper Pear Salsa is great for dipping or as a topping for your favorite meat dish.
This unusual, but delicious, salsa will be your new favorite variety. It has an incredible flavor.
Because it is a pear-based salsa, it uses warm spices like turmeric and allspice.
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To Make this Recipe You will Need:
- fresh pears
- red bell peppers
- green bell peppers
- jalapeño peppers
- onion
- granulated sugar
- salt
- dry mustard powder
- turmeric
- allspice
- ground black pepper
- Hot Water Bath Canner or Steam Canner
- Canning Tools
- half pint jars with lids or pint canning jars with lids
- citric acid, lemon juice, or produce preserver (see recipe notes)
- large bowl of cold water (see recipe notes)
- white vinegar
- damp cloth
- dish towels or cooling rack
Watch Me Make this Recipe in the Video Below:
How to Make Pepper Pear Salsa
To begin, prepare your canning jars and canning tools. You will need hot pint or half pint jars.
Peel, core, and dice 8 cups of pears.
To Prevent the Pears from Browning: As you dice your pears, place them in a large bowl filled with cold water with lemon juice, citric acid, or ascorbic acid in it. I find the acids work best. Use the amount suggested on the container instructions.
You May Also Like: Spiced Cranberry Pear Jam
Rinse and drain the pears well before adding to the pot to make the salsa.
Another option is to place the vinegar in the pot and add the pears to the pot as you dice them. Stir often to coat the pears with the vinegar as you go.
Next, you’ll de-seed and dice 3 red bell peppers and 3 green bell peppers and de-seed and mince 3 jalapeño peppers.
Dice enough of an onion for 1 cup.
Combine the pears, peppers, onion, and remaining ingredients in a large, non-reactive pot. (Stainless steel or enameled.)
Bring the mixture to a gentle boil, stirring continually to prevent scorching.
Reduce the heat and cook for 5 minutes.
Ladle the hot salsa into a hot, half pint (or pint) jar, leaving a 1/2 inch headspace. (The distance between the top of the food and the top of the jar.)
Remove air bubbles with a bubble wand, adjusting the headspace if necessary.
Wipe the rim of the jars with a damp cloth dipped in white vinegar.
Place a lid and ring on the jar, closing it to finger-tight. Place the jar in your canner. Repeat with all of the salsa.
If using a hot water bath canner, the jars should be fully submerged by at least an inch of water.
Process the jars for 20 minutes, whether full pint or half pint jars. See note below:
When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for Elevation
When the jars are done processing, remove the lid of the canner, and wait 5 minutes.
Carefully transfer the jars to an out of the way place away from drafts. I generally line the counter with a folded dish towel or use my canning mat that a subscriber made for me. You can also use a cooling rack, but be careful that your jars do not tip.
Allow the jars to cool undisturbed for 24 hours or at least overnight.
The next day remove the rings, test the seals, label the jars, and store in your pantry. If a jar didn’t seal, place it in your refrigerator to use.
Enjoy!
You will love coming up with ideas for ways to use this deliciously different salsa!
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Pepper Pear Salsa
Ingredients
- 8 c pears, peeled, cored and coarsely chopped (See Notes)
- 3 red bell peppers, cored and diced
- 3 green bell peppers, cored and diced
- 3 jalapeño peppers, cored and minced
- 1 c onion, diced
- 1 c granulated sugar
- 2 Tb salt
- 2 teaspoon dry mustard powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon allspice, ground
- 1/2 teaspoon ground black pepper
Instructions
- To begin, prepare your canning jars and canning tools.
- Combine all of the ingredients in a large, non-reactive pot. (Stainless steel or enameled)
- Bring the mixture to a gentle boil, stirring continually to prevent scorching.
- Reduce the heat and cook for 5 minutes.
- Ladle the hot salsa into a hot half pint (or pint) jar, leaving a 1/2 inch headspace. (The distance between the top of the food and the top of the jar.)
- Remove air bubbles with a bubble wand, adjusting the headspace if necessary.
- Wipe the rim of the jars with a damp cloth dipped in white vinegar.
- Place a lid and ring on the jar, closing it to finger-tight. Place the jar in your canner. Repeat with all of the salsa.
- If using a hot water bath canner, the jars should be fully submerged by at least an inch of water.
- Process the jars for 20 minutes, whether full pint or half pint jars.
- When the jars are done processing, remove the lid of the canner, wait 5 minutes. Carefully transfer the jars to an out of the way place away from drafts. I generally line the counter with a folded dish towel or use my canning mat that a subscriber made for me. You can also use a cooling rack, but be careful that your jars do not tip.
- Allow the jars to cool undisturbed for 24 hours or at least overnight.
- The next day remove the rings, test the seals, label the jars, and store in your pantry. If a jar didn’t seal, place it in your refrigerator to use.
- Enjoy!
Equipment Used
- citric acid, lemon juice or produce preserver
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
My first time making pear salsa. I did some peach salsa earlier and really liked the flavor so thought I would give this a try. The sweetness of the pears offsets the kick in the hot peppers. Your directions were great. I did add some apple cider vinegar for a little more pizazz (sp). My husband loves it.
So happy to hear that!
Does this recipe have the correct ph for canning? You mention vinegar a couple places but not in the ingredients. Hence I’m worried about ph balance.