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

Raspberry Tomato Salsa Recipe

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."
TOTAL TIME: Prep: 15 min. + chilling
MAKES:18 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 18 servings

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

Nutritional Facts

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.

Directions

  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

Nutritional Facts

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.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Raspberry Tomato Salsa

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
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2 Star
 (1)
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MY REVIEW
Reviewed Feb. 18, 2010

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

MY REVIEW
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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