Red Raspberry Pineapple Salsa
YIELD: 3 cups (12 ¼-cup servings)
Ingredients
3 cloves fresh garlic
12 ozs. frozen red raspberries
1/2 cup pineapple, canned, crushed in juice, drained
1/2 cup onion, white, chopped fine
1/3 cup cilantro, chopped
2 Tbsp. jalapeno pepper, seeded and stemmed, minced
12 1/2 Tbsp. fresh lime juice
1 1/2 tsp. kosher salt
1 tsp. cumin
Procedure:
- To roast garlic cloves: In a small skillet over medium-high heat, place garlic cloves and continuously move the skillet to toast garlic cloves on all sides until soft and skin is browned. Remove from heat, cool, remove skin, and mash in mixing bowl.
- To prep frozen raspberries: Thaw at room temperature for about 30 minutes. Mash gently with a rolling pin or potato masher to release some juice, leaving some berry pieces in tact.
- Add “crushed” raspberries and remaining ingredients to garlic, and stir until well combined.
- Cover and refrigerate for 30 minutes to an hour for flavors to blend.
- Serve with chipotle grilled salmon.
Recipe courtesy of National Processed Raspberry Council.
