Robin's Random Recipes

I introduced my mom to this recipe (from Cook's Illustrated) years ago and promptly forgot all about it. She's talked it up enough that I finally broke it out again and she's right, it's delicious!

1 pint grape tomatoes
1/2 small jalapeño chile, minced
1/4 small red onion, peeled and root end removed
1 small clove garlic, minced or pressed
2 tablespoons minced fresh cilantro or parsley
1/4 teaspoon table salt
pinch ground black pepper
2 teaspoons lime juice from 1 lime

Pulse tomatoes in food processor until chopped. Transfer to strainer to drain excess liquid.

Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.

To Make Ahead:
The salsa can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days. Season with additional lime juice and salt before serving.

3 quarts hulled rinsed raspberries (3 lbs)
2 c. + 2 T sugar (9.25 oz)
1 c + 2 T water (15 oz)

In a large-diameter pot combine the sugar and water and bring to a boil, stirring constantly. Boil for 1 minute. Add 3 to 4 cups berries (so that they are in a single layer) and boil 1 minute. Remove with a slotted spoon or skimmer to a colander suspended over a bowl to catch the syrup. Reduce the syrup in the pot to 2 cups and repeat the procedure with more berries. From time to time return the syrup that drains from the cooked berries to the pot. Skim the white foam from the surface. When the last batch of berries is completed, boil the syrup down to 2 c (210F). Sieve the berries to remove most of the seeds. You should have 2 c raspberry pulp and .67 c seeds Return the berries to the syrup and simmer 10 minutes or until reduced to 4 cups.

This works equally well with fresh or frozen berries. I make up at least a double batch each summer and freeze in half pint mason jars. It could easily be canned, but since I have the freezer space I prefer keeping it fresher by cooking it less.