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|1 1/2 lbs Tomatoes, peeled and chopped|
|1 Large White Onion, chopped|
|1 Cup Green Pepper, chopped|
|1 Jalepeno, seeded and finely chopped|
|3 Large Honey Crisp Apples, peeled, cored, and chopped|
|1/4 Cup White Sugar|
|1/4 Cup Brown Sugar|
|1/2 Cup Apple Cider Vinegar|
|1 tsp McCormick Pickling Spices, in a spice ball|
|3/4 tsp Salt|
|1 1/2 tsp Cinnamon|
- Add all ingredients to a large pot and bring to a boil.
- Reduce heat to simmer and cook for 1 hour, stirring often. Remove from heat and allow to cool.
- Once cool, add to a food processor and pulse to breakup any large pieces. Continue to pulse until salsa is a desired consistency.
- Store in an airtight container in the fridge for up to one month.
- Makes approximately 4 cups.
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