Raspberry Tomato Salsa Recipe

Raspberry Tomato Salsa Recipe photo by Taste of Home

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Inspired by a gift of gourmet salsa. Dianne Koskinen of Baraga, Michigan created her own delightful version that pairs fresh tomatoes and raspberries. "My husband, Craig, and our 3-year-old son, Jordan, especially enjoy this salsa with crunch tortilla chips," she explains. "And I like that it's a healthy snack for all of us."

This recipe is:

Healthy

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Raspberry Tomato Salsa Recipe

Prep: 15 min. + chilling

Yield: 18 Servings

15 15

Ingredients

2 cups diced peeled fresh tomatoes
1 cup unsweetened raspberries, mashed
3 tablespoons chopped green chilies
2 tablespoons brown sugar
2 tablespoons finely chopped onion
2 tablespoons grated carrot
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon minced jalapeno pepper
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon chili powder
Tortilla chips

Directions

In a large bowl, combine the first 12 ingredients. Cover and refrigerate for 2 hours. Serve with chips. Yield: 2-1/2 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Analysis: One serving (2 tablespoons salsa) equals 16 calories, 0.55 g fat (0.55 g saturated fat), 0 cholesterol, 71 mg sodium, 4 g carbohydrate, 1 g fiber, 0.55 g protein. Diabetic Exchange: Free food.

Originally published as Raspberry Tomato Salsa in Light & Tasty June/July 2001, p12