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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."
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    2-1/2 cups

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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
2 tablespoons: 16 calories, 1g fat (1g saturated fat), 0 cholesterol, 71mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 1g protein.

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Reviews

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Average Rating:
  • sdonoghue
    Feb 18, 2010

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

  • sdonoghue
    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.