Raspberry Salsa (Canning)

This fruity salsa works for snacking and as a topping for meat.

INGREDIENTS | MAKES 7 HALF PINTS

  • 6 cups fresh raspberries
  • 1 ¼ cups red onion, chopped
  • 4 jalapeño peppers, seeded and finely chopped
  • 1 large sweet red pepper, seeded and chopped
  • ½ cup cilantro, loosely packed and finely chopped
  • Juice and grated zest of 2 limes
  • ½ cup white vinegar
  • 4 tablespoons balsamic vinegar
  • 3 tablespoons honey
  • 3 cloves garlic, finely minced
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • ½ teaspoon black pepper
  1. Put half the raspberries in a large stockpot and mash lightly. Add the remaining raspberries and the remaining ingredients. Bring to a boil, stirring constantly to prevent scorching. Boil gently for 5 minutes.

  2. Ladle into sterilized jars, leaving ¼" headspace. Wipe rims. Cap and seal. Process in water-bath canner for 15 minutes.

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