- 2 cups fresh raspberries
- 4 green onions, thinly sliced
- 1/2 cup chopped red onion
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon minced fresh mint
- 1/8 teaspoon salt
- 1/8 teaspoon coarsely ground pepper
- In a small bowl, combine all ingredients. Serve immediately. Yield: 2-1/2 cups.
Originally published as Raspberry Onion Relish in Taste of Home June/July 2011, p32
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