A bright salsa, perfect for homemade tortilla chips or to accompany poultry and fish. The sweet-tart raspberries are mellowed with spicy jalapeños, salt, and cilantro.
By Lail Hossain
Spicy fruit salads are immensely popular in Bangladesh. In the scorching heat of summer, what is a teenage girl to do except for make some lip smacking spicy fruit salad and take solace from the heat under the shade of huge trees. Daydreaming comes free with each bite.
Salsa comes very close to spicy fruit salads in Bangladesh. For now, I’ll share one of my favorite salsas that is a family favorite. The tart raspberry flavor blended with traditional salsa ingredients makes this salsa juicy, succulent and versatile.
Our favorite way to enjoy the raspberry salsa is with some homemade baked tortilla chips. I toast the cumin before grinding and sprinkling on the chips, which intensifies the flavor. This fruity salsa is a great colorful accompaniment to grilled poultry or fish too.
- 2 cup fresh raspberries
- ¼ cups finely diced red onion
- ¼ cups fresh cilantro, chopped
- 2 teaspoons seeded and chopped jalapeno
- 4 teaspoons fresh lemon juice
- ¼ teaspoon kosher salt
- ½ teaspoon ground toasted cumin
- 1 teaspoon sugar(optional)
- Combine all ingredients in a large bowl. Mash gently with a fork to release berry juices, leaving few large pieces of raspberry in the salsa.
- Chill 15 minutes for flavors to blend. Adjust salt and sugar to taste.
- Serve with homemade tortilla chips and/or over fish or poultry.