Raspberry Season Winds Down

The raspberries have been bountiful this summer!  One of my favorite recipes for fresh raspberries from the garden is a salsa recipe that has a little kick to it without overwhelming the savory raspberry flavors.

fresh raspberries (Photo: Kat B./travelgardeneat)
Fresh Raspberries from the Garden
(Photo: Kat B./travelgardeneat)

RASPBERRY CILANTRO SALSA

INGREDIENTS

  • 3 packages (6 ounces each) Driscoll’s Raspberries (about 2 1/4 cups fresh raspberries)
  • 1/2 cups finely diced red onion
  • 1/4 cups cilantro, chopped
  • 2 tablespoons minced jalapeno pepper
  • 4 1/2 teaspoons fresh lime juice
  • 2 teaspoons kosher salt
  • 1 teaspoon mashed garlic
  • 1 teaspoon ground cumin, toasted (toasting is optional)
  • 1/2 teaspoons ground black pepper
  • 1 to 2 teaspoons sugar

Instructions

  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.

Recipe from Driscoll’s, http://www.driscolls.com/recipes/view/3882/Raspberry-Cilantro-Salsa.  I also like to add 1/8 teaspoon of cayenne pepper.

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