Raspberry Chipotle Salsa w. Tomatillo or Green Tomato

I know it’s winter here, but I’m out of the salsa I put up this fall, and I like mine better than the stuff at the store, so here goes.  I’ve updated this recipe from last year, with some green tomatoes for a tart kick. You can also use tomatillos.

This is a revised version of my favorite salsa recipe, in briefest form. (For more pictures and more detailed steps, use this link, which apparently is all over pinterest . . ).


6 lbs roma tomatoes, 1/4 inch dice

1-2 lbs green tomatoes or tomatillos

15 oz can fire roasted crushed tomatoes

6 oz tomato paste

2 medium onions, 1/4 inch dice

4 jalapeño peppers, diced fine

5 cloves garlic, diced fine

1/2 tablespoon chipotle spice, or 1 tablespoon finely diced canned chipotle peppers

1/8 cup salt

1/2 cup cider vinegar

4 limes juiced,  and zest from 1 lime

1 cup raspberry sauce or jam, strained

1/2 bunch cilantro, finely chopped

Add first nine ingredients to a large stockpot and bring to a boil. Stir in lime juice and zest, and raspberry sauce/jam until thoroughly mixed. (For a raspberry jam recipe try this wicked raspberry jam). Stir in cilantro until thoroughly mixed.

Ladle into hot jars, wipe rims if necessary, seal and process in a hot water bath for 15 minutes at sea level, 20 minutes at 5000 feet.

Makes 20 half pints.

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