Tart raspberry flavor blended with traditional salsa 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.
Combine all ingredients in a large bowl. Mash gently with a whisk or potato masher to release berry juices, leaving large pieces of raspberry in the salsa. Chill 1 hour for flavors to blend. Adjust salt, sugar and pepper to taste. Serve with chips or over fish, pork or poultry.
Makes: about 3 cups
Approximate nutritional values per serving (2 tablespoons): 13 Calories, 0g Fat, 0mg Cholesterol, 167mg Sodium, 3g Carbohydrates, 1g Fiber, 0g Protein
Recipe courtesy of Driscoll’s. For more berry recipes & tips visit www.driscolls.com.