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Raspberry Tomato Salsa

 Raspberry Tomato Salsa
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."
18 ServingsPrep: 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.
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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.