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Place tomatoes in a colander; set aside to drain.
Meanwhile, preheat broiler. Brush pineapple slices with oil. Arrange half of the pineapple on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 3 to 4 minutes or until light brown, turning once halfway through broiling. Repeat with the remaining pineapple. (Or working in batches, cook pineapple in a grill pan over medium heat for 3 to 4 minutes or until light brown, turning once.) Chop pineapple.
In a 3 1/2- or 4-quart slow cooker combine tomatoes, pineapple, black-eyed peas, poblano pepper, onion, lime peel, lime juice, brown sugar, jalapeño (if desired), garlic, salt and cumin.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
Ladle salsa into sterilized half-pint canning jars. Seal and label. Store in the refrigerator for up to 1 week. Makes 6 half-pints.