Recipes & Ideas

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 its aromatic, about 30 seconds.

INGREDIENTS

3 packages (6 ounces each) Driscoll's Raspberries
1/2 cups finely diced red onion
1/4 cups cilantro, chopped
2 tablespoons minced jalapeno pepper
4 1/2 teaspoons fresh lime juice
2 teaspoons kosher salt
1 teaspoon mashed garlic
1 teaspoon ground cumin, toasted (toasting is optional)
1/2 teaspoons ground black pepper
1 to 2 teaspoons sugar

Instructions

Combine raspberries, onion, cilantro, jalapeno, lime juice, salt, garlic, cumin and pepper in a large bowl. Mash gently with a whisk or potato masher to release berry juices, leaving large pieces of raspberry in the salsa. Add sugar to taste.
Chill 1 hour for flavors to blend. Adjust salt, pepper and sugar to taste. Serve with chips or over fish or poultry.