Raspberry Tomato Salsa Recipe

3.5 2 2
Raspberry Tomato Salsa Recipe
Raspberry Tomato Salsa Recipe photo by Taste of Home
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Raspberry Tomato Salsa Recipe

Read Reviews
3.5 2 2
Publisher Photo
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."
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

Nutritional Facts

2 tablespoons: 16 calories, 1g fat (1g saturated fat), 0 cholesterol, 71mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 1g protein.

  • 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
  1. 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.
Originally published as Raspberry Tomato Salsa in Light & Tasty June/July 2001, p12

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[email protected] User ID: 2187140 31762
Reviewed Feb. 18, 2010

"Oops, made a mistake I would rate this a 5 star, not 2."

MY REVIEW
[email protected] User ID: 2187140 31760
Reviewed Feb. 18, 2010

"This was very good. I didn't add as much heat as the recipe calls for, but it went over extremely well."

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