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. 
Tart Raspberry Salsa
- Total Time: 10 minutes
- Yield: Serves 4
- Diet: Vegetarian, Pescatarian, Omnivore, Gluten-Free
Description
Sweet raspberries meet spicy jalapeños in this vibrant salsa. Perfect with tortilla chips or as a topping for fish or poultry.
Ingredients
- 2 cups (473 ml) fresh raspberries
- 1/4 cup finely diced red onion
- 1/4 cup fresh cilantro, chopped
- 2 teaspoons seeded and chopped jalapeno
- 4 teaspoons fresh lemon juice
- 1/4 tsp kosher salt
- 1/4 tsp ground toasted cumin
- 1 teaspoon sugar(optional)
Instructions
- Combine all ingredients in a large bowl.
- Mash gently with a fork to release berry juices, leaving a few large pieces of raspberry in the salsa.
- Chill for 15 minutes to allow flavors to blend.
- Adjust salt and sugar to taste.
- Serve with homemade tortilla chips and/or over fish or poultry.
Notes
- For a sweeter salsa, add up to 2 teaspoons of sugar.
- To reduce the spice level, remove the seeds and membranes from the jalapeños before chopping.
- Store leftover salsa in an airtight container in the refrigerator for up to 3 days; the flavors will deepen over time.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 100
- Sugar: 10
- Sodium: 50
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 20
- Fiber: 4
- Protein: 1
Frequently Asked Questions
Can I use frozen raspberries for this salsa?
Fresh raspberries hold their shape better, but thawed frozen raspberries work in a pinch. Drain off any excess liquid before mixing so the salsa doesn’t turn watery.
How long will the raspberry salsa keep in the fridge?
Store it in an airtight container for up to 2 days. The raspberries will soften over time, so it’s best eaten the day it’s made.
What do you serve tart raspberry salsa with?
It pairs well with grilled chicken, pork tenderloin, or as a topping for cream cheese on crackers. The tartness also works nicely alongside rich or fatty proteins.
