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

Description

Tart raspberries blended with traditional ingredients makes a tasty and versatile fresh raspberry cilantro 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 it’s 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 - 2 Tsp. sugar
  1. PLACE 3 packages raspberries into a medium bowl.
  2. MASH gently with a whisk or potato masher and ALLOW large pieces of raspberry to remain.
  3. ADD 1/2 cup finely diced red onion and ADD 1/4 cup chopped cilantro.
  4. ADD 2 tablespoons minced jalapeno pepper and ADD 4 ½ teaspoons fresh lime juice.
  5. ADD 2 teaspoons kosher salt and ADD 1 teaspoon mashed garlic.
  6. ADD 1 teaspoon toasted ground cumin (toasting is optional).
  7. ADD 1/2 teaspoon ground black pepper and ADD 1 teaspoon sugar.
  8. STIR gently.
  9. CHILL 1 hour for flavors to blend.
  10. STRAIN OFF excess liquid.
  11. ADJUST salt, pepper, and sugar to taste.
  12. SERVE immediately 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