Raspberry Salsa

Recipe available in following languages: 

Serves: 4

Fruits and Vegetables: ½ cup per serving

Ingredients

4 cups fresh raspberries

½ sweet onion, chopped

1 jalapeño pepper, seeded and diced

2 garlic cloves, minced

¼ cup fresh cilantro, chopped

½ teaspoon white sugar

¼ cup fresh lime juice

Directions

  1. Wash and prepare fruit, vegetables, and herbs.
  2. Combine all ingredients in a large bowl and mix. No need to mash since the lime juice breaks down the berries.
  3. Cover and refrigerate for 1 hour. Serve as a salsa dip with baked tortilla chips.

Tip

For extra flavor, fruits, and vegetables, top grilled chicken or fish with this salsa.

Nutrition Facts

Serving size: about ½ cup; Calories: 50, Carbohydrates: 13 g; Fiber: 5 g; Fat: 0 g; Saturated fat: 0 g; Sodium: 5 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit ag.umass.edu/nutritionThe Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination at 413-545-4800, or see ag.umass.edu/civil-rights-information/civil-rights-information-resources