- 8 1/4 cups tomatoes, peeled and chopped
- 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 tablespoons orange juice
- 2 tablespoons bottled lime juice
- 2 teaspoons sugar
- 2 teaspoons pickling salt
- 1 (6-ounce) can tomato paste
Raspberry salsa recipe
Posted 26 May 2009 - 03:33 PM
Posted 17 July 2009 - 01:59 PM
I am upset, since there was a handy, quick ph chart online from FDA and it is gone !!! I was going to compare the ph of tomatoes and the rapsberries. It is GONE !!
Posted 17 July 2009 - 09:45 PM
NO, never use a ph meter. We never recommend anyone test their own foods. We don't even do it. Food changes in ph as it sits. You may think it is fine, but once canned it can change. Also, this would never help with another critical factor, density.
Please, leave the testing to food safety scientists in the labs.
Posted 16 January 2011 - 05:14 PM
So, raspberries are more acidic than tomatoes, right? That really surprises me!
Dee - all fruits, with the exception of figs and Asian pears and a couple of the more uncommon tropical fruits, are MORE acidic than tomatoes. Tomatoes are only borderline acidic which is why we have to add lemon juice or citric acid when canning them.
Did anyone decide if you can substitute say 3 cups of raspberries for the tomatoes?
There wouldn't be a safety issue with doing so but personally I'd limit it to maybe 1-2 cups instead. If you take out 1/2 the tomatoes is it still salsa?
Posted 16 January 2011 - 05:22 PM
Posted 16 January 2011 - 10:48 PM
I was thinking of making it to sell at Farmer's Markets if it's good. Of course the raspberry vinegar would help.
You lucky dog! Your state lets you sell acidified products at the Farmers' Markets? Most states won't. Mine won't without a certified FDA inspected kitchen.
I would think the raspberry flavor would be there - more than a hint but less than full raspberry. Sort of a subtle little punch.
There is basically 12 cups of solids in the recipe so if you subbed 2 cups of raspberries in it is still a good portion of the recipe. I guess you'd have to experiment a bit to find the ideal taste combo. If you happened to have some dried raspberry powder around you could use it to punch the flavor up a bit too.
If you do sell it I'd sure price it higher than regular salsa.
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