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A cup of raspberry cilantro salsa surrounded by tortilla chips
  • Prep Time:
    15 minutes
  • Cook Time:
    0 minutes
  • Serves:
    24, or about thee cups
  • Perfect For:

Description

Tart raspberry flavor blended with traditional salsa ingredients makes a tasty and versatile salsa. Use as a dip for chips or as a colorful accompaniment to grilled chicken, pork or fish. To toast cumin (and intensify flavor), cook in a hot skillet just until its aromatic, about 30 seconds.

  • 3 Packages (6 ounces each) Driscoll's Raspberries
  • 1/2 Cup finely diced red onion
  • 1/4 Cup cilantro, chopped
  • 2 Tablespoons minced jalapeno pepper
  • 4 1/2 Teaspoons fresh lime juice
  • 2 Teaspoons kosher salt
  • 1 Tsp. mashed garlic
  • 1 Tsp. ground cumin, toasted (toasting is optional)
  • 1/2 Tsp. ground black pepper
  • 1 to 2 Tsp. sugar
  1. Combine raspberries, onion, cilantro, jalapeno, lime juice, salt, garlic, cumin and pepper in a large bowl. Mash gently with a whisk or potato masher to release berry juices, leaving large pieces of raspberry in the salsa. Add sugar to taste.
  2. Chill 1 hour for flavors to blend. Adjust salt, pepper and sugar to taste. Serve with chips or over fish or poultry.
Calories 13
Total Fat .17 g
Saturated Fat 0.00 g
Cholesterol 0.00 mg
Sodium 167 mg
Total Carbohydrates 3.29 g
Dietary Fiber 1.49 g
Protein .35 g