Yep, that time of year again. Pears were a good crop, although 2 weeks late due to a cool spring. So this batch of pear salsa was made with red Bartlett pears which are the early pear of my tree.
To make 8 half pint jars, I used 1 yellow bell pepper, 1 yellow hot pepper (well it said it was hot, but the salsa although pepper-y is not spicy), 1 vidalia onion , about 10 cups pear chunks, 1/4 c red wine vinegar, 3/4 c white vinegar, juice of 2 limes, several sprigs thyme, 2 tbsp brown sugar, and 1/2 tsp salt. And other spices per this recipe.
Boiling water bath for 12 minutes.
Next I made roasted tomatillo salsa, see photo for the ingredients which made 5 half-pint jars. Puree the ingredients after roasting then heat to boiling, simmer for 5 minutes, and add salt and pepper, I also used 8 basil leaves, shredded. I do have cilantro in the garden but it’s well past the leafy stage. I think it’s somewhere between mild and medium, not sure how spicy it will turn out after sitting for a week or two. Because there isn’t any added acid, I did the boiling water bath for 20 minutes.