Raspberry Salsa
Servings: 6
Print Recipe
Ingredients
- 3 6 oz cartons raspberries
- ½ cup red onion, diced
- ¼ cup cilantro, chopped coarsely
- 1 Tbsp jalapeno pepper, minced (optional)
- 4½ tsp fresh lime juice
- ½ tsp kosher salt
- 3 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp ground black pepper
- 2 tsp sugar, or to taste
Instructions
- Combine raspberries, onion, cilantro, jalapeno (if using), lime juice, salt, garlic, cumin and pepper in large bowl.
- Mash gently with a whisk or fork to release berry juices, leaving large pieces of raspberry in the salsa.
- Add sugar to taste.
- Chill 1 hour for the flavors to blend. Adjust salt, pepper and sugar to taste.
- Serve with chips or use as a sauce for fish or chicken.
Notes
I keep about 15 raspberries out of the mixture and add them at the end so they stay whole and look pretty in the salsa.
Recipe from Driscolls