Raspberry Salsa

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

Makes: 7 cupsHands-on: 30 minutesTotal: 45 minutesDifficulty: Medium


Makes: 7 cups

Ingredients

  • 6 cups fresh raspberries, divided
  • 1¼ cups red onion, chopped
  • 4 jalapeño peppers, seeded and finely chopped
  • ¾ cup cilantro, loosely packed and finely chopped
  • juice and grated zest of 2 limes
  • ½ cup white vinegar
  • 4 Tbsp. balsamic vinegar
  • 3 Tbsp. honey
  • 3 cloves garlic, finely minced
  • 1½ tsp. ground cumin
  • ½ tsp. cayenne pepper
  • 1 tsp. ground coriander
  • ½ tsp. black pepper

Directions

  • Put half the raspberries in a large stockpot and mash lightly. Add the remaining ingredients. Bring to a boil, stirring constantly to prevent scorching. Add the remaining raspberries. Bring back to a boil and boil gently for 5 minutes.
  • Ladle into sterilized jars, leaving ¼" headspace. Wipe rims. Cap and seal. Process in water-bath canner for 15 minutes.