Description
Sweet raspberries meet spicy jalapeños in this vibrant salsa. Perfect with tortilla chips or as a topping for fish or poultry.
Ingredients
Units
Scale
- 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