Raspberry Pineapple Salsa
Ingredients
- 3 cloves garlic
- 12 ounces frozen raspberries
- 1/2 cup canned pineapple, crushed in juice and drained
- 1/2 cup white onion chopped fine
- 1/3 cup cilantro chopped
- 2 tablespoons jalapeno pepper seeds and stem removed, minced
- 1 large lime juiced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon cumin
Instructions
- In a small skillet over medium high heat, place garlic cloves and continuously move the skillet to toast garlic cloves on all sides until soft and skin is browned.
- Remove from heat, cool, remove skin and mash garlic.
- Place all the ingredients in a mixing bowl.
- Mash berry mixture gently with the back of a fork or potato masher. Allow the berries to release some of the juice while leaving some whole berries in the salsa.
- Stir the ingredients together so they are well combined.
- Cover and refrigerate for 30 minutes to an hour for flavors to blend.
Notes
Adjust for desired degree of heat
Nutrition
Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 240mg | Fiber: 2g | Sugar: 3g
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