Sauce/Salsa
| 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