Secret Recipes

recipe box

Raspberry Salsa

  • 1 Tbsp olive oil
  • 1 small onion, chopped
  • 16 oz frozen raspberries, unsweetened
  • 3/4 cup packed brown sugar
  • 1/4 tsp salt
  • 1/4 tsp chili powder
  • 1 (8 oz) can crushed pineapple, drained well
  • 1 (4 oz) can chopped, green chiles, drained
  • 5 sprigs cilantro, chopped
  • 1/4 tsp grated lemon rind

In a 3-quart saucepan, cook onions in oil over medium heat until tender. Stir in berries, brown sugar, salt, chili powder and 2 tablespoons water; cook until berries are mushy. Remove from heat. Stir in pineapple and chiles; let cool.

Refrigerate, covered.

Before serving, mix in cilantro and lemon rind.

Serve with crackers or as a side dish with poultry or pork.

Servings:
4