Last year we bought a jar of tomato raspberry salsa from this specialty store in Portsmouth, New Hampshire and it was just to die for. The sweet of the raspberries with the tang of tomato and cilantro —- yum! Anything that has raspberries in it and I’m there! Here is my version.
- 8 1/4 cups tomatoes, peeled and chopped
- 3-4 cups raspberries, unsweetened
- 2 cups onion, finely chopped
- 6 cloves garlic, minced
- 1 cup sweet bell pepper, chopped
- 4-8 jalapeno peppers, seeded and chopped
- 1 cup raspberry vinegar (5 percent acidity)
- 1/4 cup chopped cilantro
- 2 teaspoons sugar
- 1 teaspoons pickling salt
- 1 (6-ounce) can tomato paste
Mix this together really well.
Add not quite a full tablespoon of lemon juice to each pint jar.
Ladle into hot pint jars , leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner for 15-20 minutes.
- To peel the tomatoes put them into a pot of boiling water for 1 minute and immediately put them into cold water. The change in water temperature will make the skins split and then you can pull the peel off with your fingers.
- I also wouldn’t recommend running the tomatoes through the saucemaster – even with the salsa attachment – I thought it was too runny.
- You can use frozen raspberries – but do not thaw; rather just take them out of the package put them into a strainer and run cold water over them