Tomato Raspberry Salsa

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Tomato Raspberry Salsa

Prep Time: 1 Hour

Cook Time: 15 Minutes

Serves: 48

" Don't let the unusual flavor combination discourage you from making this

uniquely delicious berry salsa. Its sweet, yet spicy flavor turns ordinary roast

pork loin, grilled chicken, or grilled fish into an exceptional meal. "

Ingredients

2 1/2 pounds firm ripe tomatoes

1 cup chopped onion

1 cup red bell pepper

1 jalapeno pepper, minced

4 cups raspberries

1/4 cup fresh lime juice

1/4 cup cider vinegar

1 teaspoon kosher salt

3/4 cup SPLENDA® No Calorie Sweetener, Granulated

Directions

list of 4 items

1. Fill a Dutch oven 3/4 full with water; bring to a boil. Immerse tomatoes for

20 seconds or until skins easily peel away; remove with slotted spoon and

plunge into ice water. Slip skin off tomatoes; core each tomato with a paring

knife, removing the stem end and white center. Cut tomatoes in half crosswise;

squeeze out and discard seeds. Cut tomatoes in chunks; place in a food processor

in batches and process until finely chopped. (There will be about 3 cups

of tomato pulp.)

2. Wash jars and lids in hot soapy water; rinse with warm water. Fill

boiling-water canner half full with water; add jars and water to cover. Bring

water

to a boil, reduce heat and simmer. Place lids in water to cover in a small

saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain

jars and lids, one at a time, as needed for filling.

3. Combine tomatoes, onion, bell pepper, and jalapeno pepper in a large Dutch

oven; bring to a boil over medium-high heat. Reduce heat and simmer 5 minutes

or until vegetables are crisp-tender. Stir in raspberries; simmer 5 minutes.

Stir in SPLENDA® Granulated Sweetener, lime juice, vinegar, and salt; cook,

stirring constantly for 1 minute, or until SPLENDA® Granulated Sweetener

dissolves. LADLE immediately into prepared jars, filling to within 1/4 inch of

tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.

Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add

boiling water, if necessary.) Cover; bring water to gentle boil.

4. Process 15 minutes. Remove jars and place upright on towel to cool

completely. After jars cool, check seals by pressing center of lid with finger.

(If

lid springs back, lid is not sealed and refrigeration is necessary.) Store in a

cool, dark place for up to 1 year. Once opened, store refrigerated and

use within 2 weeks.

list end

Note

For a milder salsa, remove jalapeno seeds before mincing.

Nutrition Info

Servings Per Recipe: 48

Amount Per Serving

Calories: 15

Calories from Fat: 0

Total Fat: 0g

Saturated Fat: 0g

Cholesterol: 0mg

Sodium: 40mg

Total Carbs: 3g

Dietary Fiber: 1g

Sugars: 2g

Protein: 0g

Exchanges per Serving: 1 Free