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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This salsa is a really nice change of pace from your ordinary salsa, and also makes a nice grilling sauce for chicken breasts and fish. Ingredients:
3/4 cup fresh raspberries or 3/4 cup frozen unsweetened raspberries, thawed & drained |
1/2 cup chopped roasted red pepper (from the jar is fine) |
2 jalapenos, seeded and minced |
2 tablespoons red onions, finely minced |
1/4 cup seeded and crushed tomato |
2 teaspoons fresh cilantro, minced |
1 clove garlic, crushed |
1/2 teaspoon dried ancho chile powder |
2 tablespoons raspberry vinegar or 2 tablespoons red wine vinegar |
1/8 teaspoon salt |
Directions:
1. Combine all ingredients in a small saucepan and simmer together over medium low heat, stirring gently, for only 3 to 5 minutes to incorporate the flavors, then remove and chill for at least 90 minutes.
2. Serve and enjoy!
3. Covered and refrigerated, this salsa should keep for about 7 days.
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