Raspberry Cilantro Salsa

510 grams of Driscoll's Raspberries
30 grams finely diced red onion
10 grams of cilantro, chopped
2 Tablespoons minced jalapeno pepper
4 1/2 Teaspoons fresh lime juice
2 Teaspoons kosher salt
1 Tsp. mashed garlic
1 Tsp. ground cumin, toasted (toasting is optional)
1/2 Tsp. ground black pepper
1 - 2 Tsp. sugar

15 min | 750 grams | community | other courses

Tart raspberries blended with traditional ingredients makes a tasty and versatile salsa. Use as a dip for chips or as a colorful accompaniment to grilled chicken, pork, or fish. To toast cumin (and intensify flavor), cook in a hot skillet just until it’s aromatic, about 30 seconds.

Directions

CREATED BY: GLENDA GALVAN GARCIA

PLACE the raspberries into a medium bowl.
MASH gently with a whisk or potato masher and ALLOW large pieces of raspberry to remain.
ADD finely diced red onion and ADD chopped cilantro.
ADD minced jalapeno pepper and ADD fresh lime juice.
ADD kosher salt and ADD mashed garlic.
ADD toasted ground cumin (toasting is optional).
ADD ground black pepper and sugar.
STIR gently.
CHILL 1 hour for flavors to blend.
STRAIN OFF excess liquid.
ADJUST salt, pepper, and sugar to taste.
SERVE immediately with chips or over fish or poultry.