Created By: Glenda Galvan-Garcia
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
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PLACE 3 packages raspberries into a medium bowl.
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MASH gently with a whisk or potato masher and ALLOW large pieces of raspberry to remain.
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ADD 1/2 cup finely diced red onion and ADD 1/4 cup chopped cilantro.
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ADD 2 tablespoons minced jalapeno pepper and ADD 4 ½ teaspoons fresh lime juice.
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ADD 2 teaspoons kosher salt and ADD 1 teaspoon mashed garlic.
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ADD 1 teaspoon toasted ground cumin (toasting is optional).
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ADD 1/2 teaspoon ground black pepper and ADD 1 teaspoon sugar.
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STIR gently.
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CHILL 1 hour for flavors to blend.
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STRAIN OFF excess liquid.
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ADJUST salt, pepper, and sugar to taste.
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SERVE immediately with chips or over fish or poultry.
Calories | 13 | |
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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 |