Raspberry Salsa
| Category | Condiments
|
| Classification | Mexican |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | Condiments! (Solomon) |
| Comment | |
Ingredients
- 2 cups fresh, thawed, unsweetened raspberries
- 2 seeded, minced jalapeno peppers
- 2 tablespoons minced red onion
- 2 tablespoons minced fresh cilantro
- 2 tablespoons red wine vinegar
- 1/8 teaspoon salt
Directions
Combine all of the ingredients in a mixing bowl and chill for one hour. If refrigerated this salsa should keep for about 7 days. Raspberry salsa makes a vivid accompaniment to grilled fish, grilled chicken, stuffed tortillas, and crepes. I like to spoon it over steamed asparagus and carrots. The slightly tart raspberries from a delectable alliance with the cilantro, vinegar, and jalapeno peppers.
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