Very Berry Salsa Recipes

THE BEST BERRY SALSA

Steps:

• In medium bowl combine raspberries, blueberries, blackberries, strawberries, red onion, and cilantro. Lightly toss.
• In a small mixing bowl combine sugar, vinegar, honey and lime juice. Mix will and pour over berry mixture.
• Serve right away, don't make in advance.
• Serve with cinnamon tortilla chips.

VERY BERRY FRUIT SALSA

Steps:

• Place all ingredients in large bowl and gently stir.
• Let sit at least 15 minutes before serving.
• Eat immediately with cinnamon tortilla crisps, flatbread or chips.
• Refrigerate leftovers.

BERRY SALSA

Steps:

• In a large bowl, combine fruit with sugars and preserves.
• Allow to chill for at least 15 minutes before serving.
• Serve with cinnamon sugar tortilla or pita chips (homemade or store-bought).

BLUEBERRY SALSA

Steps:

• Place blueberries in a food processor; pulse five times or until coarsely chopped. Transfer to a small bowl; stir in remaining ingredients. Refrigerate until serving.

VERY BERRY SALSA

Steps:

• Rinse the berries and than let dry on paper towels. Discard any berries that are not edible, hull the strawberries, and than slice strawberries in quarters.
• In a large bowl, combine blueberries, strawberries, sugar, onion, vinegar, pepper, and hot pepper sauce. Mix well and place in refrigerator for at least one hour. Before serving, stir in the almonds. Serve over fruit sorbet, poultry, or pork.

THE BEST CANNING SALSA

Steps:

• Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

ULTIMATE TOMATO SALSA

Steps:

• Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.