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Raspberry Cilantro Salsa

Prepared by Chef Glenda Galvan-Garcia of Granville Gourmet Café, Glendale, CA and served at 2009 Disney Food & Wine.

To toast cumin, heat quickly in a heavy skillet for just 30 seconds. This will enhance the distinctive flavor and aroma in this colorful, vibrant salsa.

Prep Time: 15 minutes   |    Makes: 24, about 3 cups servings


  • Vegetarian
  • Quick Prep
  • Healthy - Low fat
  • Healthy - Low Cholesterol
Ingredients
  • 3 3 3pkg. Volume(6 oz) Driscoll's Raspberries
  • 1/2 1/2 1/2cup CUP_USVolumered onion, finely diced
  • 1/4 1/4 1/4cup CUP_USVolumecilantro, chopped
  • 2 2 2Tbsp. TABLESPOON_USVolumejalapeño pepper, minced
  • 1-1/2 1-1/2 1-1/2Tbsp. TABLESPOON_USVolumelime juice
  • 1 1 1tsp. TEASPOON_USVolumegarlic, mashed to a paste
  • 2 2 2tsp. TEASPOON_USVolumekosher salt
  • 1 1 1tsp. TEASPOON_USVolumecumin, ground and toasted (toasting is optional)
  • 1-2 1-2 1-2tsp. TEASPOON_USVolumegranulated sugar
  • 1/2 1/2 1/2tsp. TEASPOON_USVolumeblack pepper
Instructions
  1. Combine all ingredients in a large bowl. 
  2. Mash gently with a whisk or potato masher to release berry juices, leaving large pieces of raspberry in the salsa. 
  3. Chill 1 hour for flavors to blend. Adjust salt, sugar and pepper to taste. 
  4. Serve with chips or over fish or poultry. 

Nutrition Facts

Amount Per Serving
Calories 13
Total Fat .17g
Sodium 167mg
Total Carbohydrates 3.29g
    Dietary Fiber 1.49g
Protein .35g